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    You are in: Home / Cheese / Israeli Couscous Salad With Asparagus, Cucumber and Olives Recipe
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    Israeli Couscous Salad With Asparagus, Cucumber and Olives

    Israeli Couscous Salad With Asparagus, Cucumber and Olives. Photo by lmkga

    1/1 Photo of Israeli Couscous Salad With Asparagus, Cucumber and Olives

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    Cookgirl's Note:

    From Bon Appetit, June 2006. I discovered Israeli couscous at a restaurant over a year ago and set out to find it to try in standard couscous recipes. (Believe it or not I found Israeli couscous for sale at Safeway grocery store by sheer accident!) Quite thrilled to find this recipe very recently!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
    2. 2
      Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.
    3. 3
      Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
    4. 4
      Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.
    5. 5
      Garnish with mint sprigs.

    Ratings & Reviews:

    • on January 30, 2012

      55

      Refreshing, healthy, great presentation. It was even better the next day. The only change is that I would double the amount of olives (actually this was suggested by my hubby and I agree.)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 29, 2006

      55

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    Nutritional Facts for Israeli Couscous Salad With Asparagus, Cucumber and Olives

    Serving Size: 1 (177 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 384.4
     
    Calories from Fat 187
    48%
    Total Fat 20.8 g
    32%
    Saturated Fat 6.2 g
    31%
    Cholesterol 25.0 mg
    8%
    Sodium 395.4 mg
    16%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 3.7 g
    14%
    Sugars 2.4 g
    9%
    Protein 11.0 g
    22%

    The following items or measurements are not included:

    vegetable broth

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