Pearl Couscous Salad with Roasted Asparagus

Fresh herbs and lemon are doing all the heavy lifting in this one. It's light, a little tangy, and perfect for spring and summer tables.

Ingredients

• 1 cup pearl couscous, cooked

• 1 bunch asparagus, trimmed and roasted or blanched, chopped

• 1/2 cup Follow Your Heart vegan feta, crumbled

• 1 cucumber, diced

• 1/4 cup red onion, thinly sliced

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh parsley, chopped

• 1/4 cup toasted pine nuts

Bright Lemon Herb Dressing

• Juice of 1-2 lemons

• 3 tbsp olive oil

• Fresh dill and parsley (reserved from above)

• Salt and pepper to taste

Instructions

1. Cook pearl couscous according to package directions and let cool slightly.

2. Whisk lemon juice, olive oil, herbs, salt, and pepper for the dressing.

3. Combine couscous, asparagus, cucumber, and red onion in a large bowl.

4. Pour dressing over and toss well.

5. Top with vegan feta and toasted pine nuts before serving.

This is my go-to for a dish that photographs as good as it tastes — perfect for a tablescape moment or a simple weeknight side.