Spring Tabbouleh

1 1/2 c. chicken or vegetable broth
1 c. couscous
1 c. green lentils
3 c. chicken or vegetable broth
1 c. asparagus tips
1/2 c. fresh parsley, chopped
1/4 c. scallions, chopped
1 Tbsp. fresh mint, chopped
1/2 c. slivered almonds, chopped
2 Tbsp. Oregano White Balsamic
4 Tbsp. Basil Olive Oil
2 tsp. lemon juice
1 c. canned fava or lima beans, drained
salt and pepper to taste
lemon wedges for garnish

Fill a saucepan with 1 1/2 c. broth and bring to a boil over high heat. Once boiling, remove from the heat, stir in couscous, cover and steam for 5 - 6 minutes or until tender. Fluff with a fork and set aside to cool.

Cook asparagus, either grilling, steaming or boiling, until tender and set aside to cool. In a large bowl, place parsley, scallions, mint, almonds, balsamic, olive oil, lemon juice and stir to combine. Add couscous, lentils, asparagus, and fava beans and stir to combine. Season to taste with salt and pepper. Serve with lemon wedges on the side.

serves 4

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