Lemon Couscous with Asparagus and Cherry Tomatoes


  • 1 teaspoon extra virgin olive oil
  • 3 scallions, white parts and 2 inches of the green, thinly sliced
  • 1 garlic clove, minced
  • 1/2 pound asparagus, tough ends removed, sliced into 1-inch pieces
  • 1 cup whole wheat couscous
  • 1 cup fat-free, reduced-sodium chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 2 cups cherry tomatoes, halved (about 18, or 2/3 pound)
  • 1/4 cup shredded fresh basil
  • 1 tablespoon lightly toasted flax seeds, coarsely ground


  1. Heat the oil in a deep nonstick skillet. Add the scallions, garlic and asparagus. Cook, stirring, until the asparagus is crisp-tender. Add the couscous, broth, lemon juice and zest. Bring to a boil, lower the heat, cover and simmer for 5 minutes.
  2. Remove from heat and fold in the tomatoes, basil and flax seeds. Cover for 5 minutes and fluff with a fork.

Source: Cleveland Clinic

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