Israeli Couscous Salad With Asparagus, Cucumber and Olives
photo by lmkga
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 garlic clove, peeled and finely minced
- 44.37 ml fresh lemon juice
- 4.92 ml Dijon mustard
- 118.29 ml extra virgin olive oil
- salt, to taste
- pepper, to taste
- 591.47 ml vegetable broth (homemade is best) or 591.47 ml chicken broth (homemade is best)
- 473.18 ml israeli couscous, toasted
- 473.18 ml asparagus spears, cut into 1/2-inch pieces, blanched
- 473.18 ml English cucumbers, seeded, cut into 1/2-inch cubes
- 118.29 ml kalamata olive, pitted, cut in half
- 2 large green onions, chopped
- 59.14 ml fresh mint leaves (plus a few sprigs for garnish-*NOT* dried mint!)
- 354.88 ml feta cheese, crumbled
directions
- 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.
- 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.
- Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
- 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.
- Garnish with mint sprigs.
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RECIPE SUBMITTED BY
COOKGIRl
United States