Lemon Couscous With Asparagus and Tomato

1 cup plain dried quick-cooking couscous

12 ounces asparagus, tough ends removed

2 medium tomatoes, peeled, seeded and cut into -inch dice (each tomato 6 ounces, 1 cup diced; see note)

2 lemons, finely grated zest and freshly squeezed for 2 tablespoons zest, -½ cup juice

2-3 tablespoons extra-virgin olive oil

3 tablespoons chopped parsley

Salt

Freshly ground black pepper

Prepare the couscous according to the package directions. Make sure to fluff and separate the grains when the couscous is done. Transfer to a large bowl.

Fill a large bowl with ice water. Bring a shallow pan of lightly salted water to a boil over medium-high heat. Add the asparagus and cook for 4-6 minutes, just until tender. Transfer the asparagus to the ice water; cool for 5 minutes. Remove and dry the spears; cut into ½-inch lengths.

To the couscous add the cut asparagus, tomatoes, lemon zest and juice, 2 tablespoons of the oil, the parsley and salt and pepper to taste; toss to combine. Taste, and adjust the seasoning as needed. If the couscous seems dry, add the remaining oil. Serve immediately.

Serves eight.

Cook’s note: To peel tomatoes, use a small, sharp knife to cut an X in the bottom of each one. Drop them into a large bowl of just-boiled water; let sit for a few minutes. You should see the peel start to curl where the X is. Transfer to a bowl of cold water or let cool, then discard the peel. Cut the peeled tomatoes in half; gently squeeze to release and discard the seed gel in each half.

@Recipe nutrition:Nutrition values per serving: 130 calories, 4 g fat (1 g saturated), 20 g carbohydrates, 2 g fiber, 4 g protein, 0 cholesterol, 40 mg sodium.

The Washington Post