1¼ cups pearled farro
1¼ cups pearl couscous
2 lemons
1 pound asparagus, trimmed
¼ cup plus 1 teaspoon olive oil, divided
1 cup slivered almonds, toasted
4 ounces goat cheese, crumbled
Kosher salt and freshly ground black pepper
Want to turn this into a main dish? Add a can of drained and rinsed white beans and serve over a bed of lightly dressed arugula or your favorite greens.
Cook the farro and couscous according to package directions. Once cooked, spread them on a large baking sheet lined with a nonstick mat and set aside to cool. Zest the lemons over the top of the grains.
Snap off the woody ends of the asparagus and cut into 1-inch pieces. Heat 1 teaspoon of oil in a medium skillet over medium-high heat. Cook the asparagus for about 2 minutes, until just barely crisp-tender.
Whisk together the remaining ¼ cup of oil and juice from both lemons in a large bowl. Add salt and pepper to taste. Place the cooled grains along with the asparagus, almonds and goat cheese in the bowl and toss to coat.