I loooooove the Skinny Taste blog, so when she posted a cous cous salad with lemon and asparagus, I knew it was going to be a summer favorite. I made it with orzo this time and I can’t wait to experiment with more variations all season long! As is, it is super healthy, fresh, and light. I’m excited to add a little feta in next time… or maybe roast the tomatoes first… the possibilities are endless!
Here’s how you make it!
6 oz orzo
a bunch of asparagus
1 1/2 cups grape tomatoes
1/4 large red onion
1 large lemon
1 tbsp olive oil
2 tbsp parsley
salt and pepper
Boil a pot of salted water and trim the ends off of the asparagus. Add the asparagus to the boiling water and cook for a few minutes, until they are fork tender. Take the asparagus out of the boiling water (don’t drain!) and rinse with cold water so they stop cooking.
With the remaining boiling water, add the orzo and cook until al dente.
Halve the tomatoes and mince the red onion.
Finely chop the parsley and add it to the bowl. I don’t mind more of a rough chop, but if you want it really fine, throw it in the food processor.
Add olive oil, lemon juice, salt and pepper.
Chop the cooked asparagus into small bite sized pieces.
Mix it all together.
When the orzo is al dente, drain it and rinse until cold water to bring the temperature down.
Add to the bowl.
Add extra seasonings if necessary. And you’re done!