Israeli Couscous Salad With Asparagus, Cucumber and Olives

Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

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!

Ingredients Nutrition


  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. 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. Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
  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. Garnish with mint sprigs.
Most Helpful

5 5

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.)

5 5