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Nutrition Information: Yield: 16 Serving Size: 1 tablespoon Amount Per Serving: Calories: 27Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 98mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 2gSugar Alcohols: 0gProtein: 1g Nutrition information is approximate and based on the best knowledge available at the time of recipe publication
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Color:33.5x17.7x42.1 inch / 85x45x107 cm / Natural Wood Color / Dressing Table (right cabinet + upper shelf)
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 6 1x Category: Salads Cuisine: American Ingredients 1/2 cup dry Israeli (pearl) couscous, cooked according to directions and cooled 1 tablespoon olive oil salt and pepper 1 cup asparagus, cut into 1 inch pieces (subbed for Roma tomatoes) 2 cups arugula 1/2 cup chopped roasted hazelnuts (subbed for pepitas) 1/2 cup feta cheese, crumbled (subbed for crumbled asiago) 1/2 cup super-sweet dried corn (see link in post) For the Dressing 1/2 cup basil pesto 1 shallot, chopped 1 cup buttermilk Juice of one lemon 1/4 cup olive oil Salt and pepper to taste Instructions While couscous is cooking, heat up olive oil in a medium pan on medium high heat
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