Studded with springtime fresh fruit and herbs along with nutritious, crunchy baby bok choy, this is a light vegetarian salad that’s perfect for lunch, a light dinner or on any holiday buffet. Easter or Mother’s Day, anyone?
Serves 4 as a main dish, 6 as a side dish
Bring the broth and salt to a boil, and simmer for 10 minutes to reduce. Add the asparagus and simmer until the asparagus is tender, about 5 minutes. Remove asparagus and place in a bowl of ice water to stop the cooking. The broth should be reduced to about 2 1/2 cups.
Place the dried couscous in a large bowl and pour the broth over it, and cover the bowl tightly with plastic wrap. Set aside for 20 minutes, uncover, and fluff with a fork.
Drain the asparagus. In a large bowl, combine the baby bok choy, mango, strawberries, asparagus, Spring garlic, mint, and pine nuts. Toss gently with cooled couscous using a large metal spoon.
In a bowl, whisk together all of the dressing ingredients except the olive oil. Whisk the olive oil into the dressing slowly. Just before serving, pour half over the couscous salad and toss gently. Add the remaining dressing as desired, or save it to use on another salad.