Hot Salads

1. Preheat oven to 425 degrees F. Line a baking sheet with foil and spray with vegetable cooking spray.

2. In a large saucepan, bring orange juice to a boil over high heat. When it boils, remove from heat and stir in couscous. Cover and let rest until water is absorbed, about 7 to 10 minutes. When ready, fluff with a fork and transfer to a large bowl.

3. While the juice is coming to a boil, trim woody stems from the asparagus and discard. Cut spears into 1-inch lengths. Place on prepared baking pan and drizzle with oil, stirring to coat. Sprinkle with salt and pepper and stir to distribute. Roast until just tender, about 11 to 14 minutes.

4. While asparagus roasts, toast the almonds in a small skillet over medium heat. Cook until fragrant and just beginning to brown, 2 to 4 minutes. Watch carefully, as they can burn easily. As soon as they're ready, transfer to a plate to cool.

5. Peel clementines and add the sections to the couscous. Grate the zest from the lemon and add (reserve rest of lemon for another use). Stir to distribute, then stir in cherries, parsley, and goat cheese.

6. When asparagus is ready, add to the couscous and stir well to distribute. Scatter toasted almonds on top and serve.

Source: Hannaford fresh Magazine, March - April 2014