Pearl Couscous Salad
8 oz whole wheat pearl couscous
1 lb asparagus spears, chopped and tough ends trimmed
3 small zucchini, sliced
15 grape tomatoes
1/4 cup shallots, minced
3 tbsp Seasons Oregano White Balsamic Vinegar
5 tbsp Seasons Roasted Garlic Extra Virgin Olive Oil
2 tbsp fresh oregano, minced
Seasons roasted garlic salt, to taste
Fresh cracked pepper, to taste
Place asparagus, zucchini and tomatoes in a grilling basket. Coat with 3 tablespoons of Seasons roasted garlic oil. Grill over medium heat for 15 minutes or until desired doneness. Set aside
Add the couscous to the boiling water and cook according to package directions. Drain the couscous and rinse under cold water, place in a large bowl.
Add the grilled chopped asparagus, tomatoes, zucchini, shallot, Seasons Oregano White Balsamic, Seasons roasted garlic olive oil, fresh oregano, salt and pepper to the bowl with the couscous. Finish with roasted garlic salt and pepper and serve at room temperature or chilled.