Couscous Salad with Honeysuckle Vinaigrette
 
Makes 6 to 8 servings
Ingredients
  • 1 cup pearl couscous
  • 1½ cups chicken broth
  • 2 cups fresh pink lady peas, cooked
  • 1 bunch asparagus tips, blanched
  • 1 cup shaved fennel
  • 1 cup moscato grapes, halved and seeds removed
  • 1 cup thinly sliced celery
  • 1 shallot, thinly sliced
  • ½ cup sliced almonds, toasted
  • ½ cup Honeysuckle Vinaigrette (recipe follows)
  • Garnish: fresh chervil, honeysuckle blossoms
Instructions
  1. In a medium saucepan, combine couscous and broth. Bring mixture to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until couscous is tender and liquid is evaporated, about 10 minutes.
  2. Remove from heat. Rinse with cold water, drain, and set aside.
  3. In a large bowl, combine prepared couscous, peas, asparagus, fennel, grapes, celery, shallot, and almonds. Add Honeysuckle Vinaigrette, and toss to combine. Garnish with chervil and honeysuckle blossoms, if desired.
Recipe by Victoria at https://victoriamag.com/honeysuckle-couscous-salad-recipe/