Vegan Couscous Salad with Asparagus, Spinach, and Olives

Fresh flavors like asparagus, spinach, and olives make this vegan couscous salad taste great. Its topped with a tangy lemon vinaigrette. This is a great dish for a light and refreshing meal.

Ingredients:

• 1 cup couscous
• 1 1/4 cup vegetable broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 cups baby spinach leaves
• 1/2 cup sliced olives
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

Bring vegetable broth to a boil in a medium-sized saucepan

Add the couscous, mix it in, cover, and take it off the heat

Wait five minutes

Use a fork to fluff up the couscous, then put it in a big bowl to cool down

Warm up the olive oil in a big pan over medium-low heat

Put in the asparagus and cook for 5 to 7 minutes, until its soft but still crisp

To the couscous, add the asparagus, spinach, olives, lemon juice, and lemon zest

Add salt and pepper, and then toss everything together

Let it sit at room temperature or in the fridge