Large platter of Couscous with lemon, asparagus, and parsley

Couscous with Lemon & Asparagus

  • Author: Nicole Cutchall
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2.5 cups 1x


Light spring pasta salad packed with flavors of lemon, asparagus, parsley, and olive oil.



  • 8 oz Golden Jewel Blend (or sub Israeli couscous or orzo)
  • 1 cup chopped asparagus, chopped 1/2 to 1 inch pieces
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 3 1/2 tbsp extra virgin olive oil
  • 1/4 cup packed parsley, finely chopped
  • 3/4 tsp kosher salt


  1. Prepare Golden Jewel Blend and 1/4 tsp kosher salt, according to package directions.
  2. When Golden Jewel Blend is finished cooking, remove from heat and add in the chopped asparagus. Cover with a lid and let sit for 5 to 10 minutes. *See note
  3. Transfer the Golden Jewel Blend and asparagus to a large bowl. Add in the lemon juice, zest, extra virgin olive oil, parsley, and 1/2 tsp kosher salt. Stir to combine. Serve immediately or store in an airtight container in the fridge for up to a week.


  • We aren’t cooking the asparagus, but just slightly steaming from the residual heat of the cooked Golden Jewel Blend. Lightly steaming the asparagus allows it to retain a nice crunch, which balances the texture of the salad. Look for thin asparagus stalks; they work much better in this dish than thick stalks.
  • Category: Side Dish
  • Cuisine: American

Keywords: Wegmans Golden Jewel Blend, asparagus, Israeli couscous, parsley, lemon, extra virgin olive oil, California Olive Ranch, spring pasta salad, room temperature salad