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Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach
- 3 cups water
- Pinch of salt
- 1 1/2 cups dry Israeli Couscous
- 14 asparagus spears
- 1/2 tablespoon olive oil
- Juice of 2 lemons, divided
- 1 cup jarred artichoke hearts, drained and chopped
- 1 cup chopped fresh spinach
- Parmesan cheese, for sprinkling (optional)
- Salt and pepper, to taste
Directions:View on Two Peas and Their Pod
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