Try this lunch entree that is designed to replace your lettuce salad. It’s the perfect recipe to eat as leftover, pack for lunch in the workplace or take on a picnic.
Prepare couscous according to package instructions, using broth in place of water. Let cool.
Meanwhile, heat oil in a pan or skillet over medium heat until hot. Add zucchini, peppers and dried tomatoes and sauté until lightly browned, about 4 minutes.
Turn cooled couscous into large bowl. Mix in sautéed vegetables. Toss with herbed olive oil and salt and pepper to taste.
Place mixed salad on a serving plate. Garnish with sliced tomatoes and asparagus spears.