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mushroom asparagus couscous salad in bowl with serving spoon
Asparagus and Mushroom Pearl Couscous Salad with Zhoug Dressing
Purge your fridge with this bright, herbaceous, and ever-so satisfying asparagus and mushroom pearl couscous salad mixed up with our Zhoug-inspired dressing.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Fusion
Servings 8
Calories 235 kcal

Ingredients
  

Couscous Salad

  • 1 cup turmeric (or original) Israeli pearl couscous
  • 1 1/2 cup cold water
  • 1 cup baby arugula
  • 2 celery stalks shaved
  • 1/2 fennel bulb shaved or thinly sliced
  • 20 spears asparagus cut into 3 segments
  • 14 oz. shiitake mushrooms sliced
  • 1/4 cup pine nuts optional
  • 2 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil 1 tbsp for couscous and 1 tbsp for mushrooms
  • 3/4 tsp salt 1/2 tsp for couscous and 1/4 tsp for mushrooms
  • ground pepper

Pickling Brine

Zhoug-Inspired Dressing

  • 6 cloves garlic minced
  • 1 cup cilantro
  • 1 cup flatleaf parsley
  • 1/4 cup olive oil 1 tbsp for cooked garlic and 3 tbsp for dressing
  • 2 tbsp red wine vinegar
  • 1/2 tsp ground cumin
  • 1/2 tsp Aleppo pepper
  • 1/4 tsp salt
  • ground pepper

Instructions
 

1. Cut Vegetables and Prepare Dressing
  • Thinly slice shiitake mushrooms. Shave celery stalk and fennel. Peel asparagus if desired. Set aside.
  • Mince or grind garlic in a food processor.
  • Place a sauté pan on the stovetop at medium-low heat. Add olive oil and allow it to heat.
  • Add garlic and sauté for 2-3 minutes or until soft and fragrant.
2. Toast and Cook Couscous
  • Place a medium saucepan on the stovetop at medium heat. Add olive oil and allow it to heat.
  • Add couscous. Sauté for 5 minutes or until most of the pearls are brown in color.
  • Add cold water and salt. Bring the water to a boil.
  • When the water begins to boil, cover the saucepan with its lid, lower the stovetop to low heat, and cook for 10-12 minutes or until al dente. If the water has not evaporated, strain the water from the couscous.
3. Pickle the Celery and Fennel
  • Add water, red wine vinegar, salt, cane sugar, brown mustard seeds, and coriander seeds to a saucepan.
  • Place the saucepan on the stovetop at high heat. Boil for 5 minutes to make the pickling liquid.
  • Pour pickling liquid into a mixing bowl with celery and fennel. Allow celery and fennel to sit in the brine for 30 minutes.
4. Grind Ingredients for the Dressing
  • Combine parsley, cilantro, cooked garlic, red wine vinegar, and lemon juice in a food processor. Grind ingredients together and pour the dressing into a mixing bowl.
  • Add olive oil, salt, cumin, Aleppo pepper, and ground pepper.
  • Stir well.
5. Cook the Asparagus
  • Fill a large saucepan with cold water. Add asparagus spears.
  • Place the saucepan on the stovetop at high heat. Lightly salt the water.
  • When the water begins to boil, the asparagus is done.
  • Place asparagus into an ice bath to stop the cooking process. Strain.
  • Slice into 3 segments each. Set aside.
6. Sauté the Mushrooms
  • Place sauté pan on the stovetop at medium heat. Add olive oil and allow it to heat.
  • Add mushrooms and sauté for 5 minutes.
  • Season with salt and ground pepper.
7. Assemble the Salad
  • Combine cooked couscous, pickled fennel and celery, cooked mushrooms, baby arugula, and asparagus in a mixing bowl.
  • Toss with Zhoug-inspired dressing and pine nuts.
  • Season with additional salt and ground pepper to taste.
  • Serve and enjoy.

Nutrition

Calories: 235kcalCarbohydrates: 24gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 318mgPotassium: 373mgFiber: 4gSugar: 2gVitamin A: 912IUVitamin C: 15mgCalcium: 45mgIron: 2mg
Keyword Delicious, Easy, healthy, vegan, vegetarian
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