Roasted Asparagus & Tomato Salad with Lemon Couscous

Your favorite summer fruit deserves a turn on the barbecue. It’s sweet, smoky—and a lot easier than pie!


1 pint of cherry tomatoes (250g), sliced in half
1 bunch of asparagus
1 tbsp extra-virgin olive oil
¾ cup dry couscous
1 cup boiling water
¼ cup fresh mint
1-2 lemons, zest and juice (¼ cup)
3 tbsp Acropolis Organics EVOO with fresh lemon
Salt & pepper

  1. Preheat your oven to 400F | 200C.
  2. Place sliced tomatoes on one half of a rimmed baking sheet. Drizzle with olive oil, salt and black pepper. Place in the oven for 15 minutes, then add the asparagus. Continue cooking the veggies for 10 more minutes.
  3. In a small pot, pour boiling water over dry couscous, cover and put aside for 10 minutes.
  4. Remove tomatoes and asparagus from the oven and let cook slightly. Slice asparagus into 2” pieces.
  5. In a small bowl combine lemon juice, Acropolis Organics EVOO with fresh lemon and a pinch of salt and pepper.
  6. In a salad bowl combine couscous, asparagus, cherry tomatoes, fresh mint, lemon zest and pour in the dressing. Stir to combine well and enjoy!

This recipe has been provided by Shannon Proulx – The Glorious Kitchen.