COUSCOUS with WHITE BEANS, ASPARAGUS and CUCUMBER

                  Couscous Salad with White Beans and Asparagus

• 1 1/2 teaspoons salt
• 1 1/3 cups couscous
• 1 1/2 tablespoons lemon juice
• Ground black pepper
• 4 tablespoons extra-virgin olive oil
• 3/4 pound asparagus, cut on the bias into 1 1/2-inch lengths
• 1  15-ounce can cannellini beans, drained and rinsed
• 1 medium cucumber, peeled, seeded, and diced
• 2 tablespoons minced fresh basil
1.  Bring 2 cups of water to a boil in medium saucepan.  Stir in 1 teaspoon salt and then add the couscous.  Remove pan from heat, cover, and set aside to 5 minutes.
2.  In the meantime, whisk lemon juice, 1/2 teaspoon salt, and the pepper together in a large bowl.  Whisk in the olive oil until smooth.  Remove cover from saucepan, fluff the couscous with a fork, and turn it into a bowl with the dressing.  Mix gently and evenly, then set aside to cool.
3.  Bring 1 quart of water to a boil in a medium saucepan.  Add the asparagus and cook until crisp-tender, about 3 minutes.  Drain, rinse asparagus under cold running water, and drain thoroughly.
4.  Add asparagus, beans, cucumbers and basil to the couscous.  Mix well and add more salt or pepper if necessary.  Serve at room temperature or chilled.

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