Couscous is easy to cook with and fun to eat!  Couscous is semolina, tiny granules of durum wheat, and it’s an integral part of many North African and Middle Eastern food cultures.  I remember it being ubiquitous when I travelled Morocco with my sister a number of years ago – delicious! The traditional way in which couscous is made is quite interesting and labor intensive – wiki (where else? 🙂 has an interesting review of the process.

I have been looking for a tasty, fresh dish to enjoy in the warming weather, and this side fits the bill perfectly!  I suggest using it as your carb for a meal (eg with poached fish or grilled chicken breast).    The recipe comes from skinnytaste , and for once I didn’t have to healthify an over oiled recipe with unneccessary calories.  I have, however, simplified the ingredients and directions.    


  • 6 oz dry couscous 
  • 3/4 lb thin asparagus spears, tough ends trimmed
  • 1 1/2 cups small tomatoes, cut into quarters
  • 1/4 cup red onion, minced
  • 1-1/2 lemons, juiced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley, minced
  • salt, to taste
  • fresh cracked pepper, to taste


1.  Steam asparagus over boiling water until tender, about 4 minutes. 

2.  Cook the couscous according to package directions.

3.  When cooled, chop the asparagus into 1/2 inch pieces. 

4.  Mix all ingredients into a large bowl and enjoy!

Makes 5 servings.  Per serving (approximate): 

  • calories:  166
  • protein:  6g
  • carbs:  29g
  • fat: 3g

Thanks to Deb for the heads’ up on the recipe!

Dr Sue Pedersen © 2013

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