Name: Spring Asparagus Salad with Israeli Cous Cous
Prep time: 15 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1- 2 bunches asparagus, trimmed; 1-2 tablespoons olive oil; salt and pepper to taste; —–; 1 ½ cups dry Israeli Cous Cous (uncooked) or use orzo, quinoa, freekah, or regular cous cous ( about 4 cups cooked); ½ Cup kalamata olives ( pitted, sliced); ½ Cup feta cheese ( optional); ½ cup toasted pine nuts (optional, sub slivered almonds); ½ cup dill or Italian parsley, chopped; 2 tablespoons tarragon (optional); 3 scallions, sliced at a diagonal; Zest from one lemon (divided); ⅓ C olive oil; 3 Tablespoons whole grain mustard; 2 Tablespoon Red wine vinegar; 2 Tablespoon lemon juice; 1 tsp salt; 1 teaspoon pepper

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Asparagus Salad with Israeli Cous cous, roasted asparagus, kalamata olives, pine nuts, feta, lemon zest and mint with a lemony dressing. A healthy delicious spring-inspired salad!

A delicious recipe for Spring Asparagus Salad with Cous Cous, kalamata olives, lemon zest and Mint in a zesty lemony dressing.| www.feastingathome.com

There is a morning inside you waiting to burst open into Light.

~Rumi~

In this asparagus salad recipe, asparagus gets roasted and tossed with Israeli Cous Cous, kalamata olives, feta and a lemony dressing. It can be served warm, as a tasty side dish to fish, poultry or beef – or served chilled, as a vibrant and hearty spring salad. If you are going gluten free, substitute quinoa or wild rice!

They are everywhere – buttercups, crocuses, little blue scillas, and budding syringa, all telltale signs of Spring. The earth is warming up and oh my, it feels so incredibly good. In Spring, all of a sudden, anything seems possible, doesn’t it?

Another sure sign of Spring is asparagus. It’s also everywhere and finally, at last, reasonable priced. We’ve been buying it up by the case for catering, and of course the leftovers get to come home… and I’ve been loving it this Simple Asparagus Salad!

A Tip! When trimming asparagus, hold a piece in your hand and break off the bottom end with your fingers. Where ever this naturally breaks, is how much you want to trim off the rest of the asparagus. Sometimes this can be painful, because it can be 2 to 3 inches of stem that doesn’t get used, but those ends will most likely be very woody and chewy.

Roasting asparagus is one of the easiest, tastiest ways to prepare it, second to grilling. Toss the spears with olive oil, salt, pepper and lemon zest and place in a hot oven for 15-30 minutes (depending on how thick the spears are) and when they come out, they will be tender, vibrant, slightly crisp and delicious. Sometimes I’ll drizzle in a little balsamic vinegar as well.

Spring Asparagus Salad with Israeli Cous Cous ( or use a grain!) kalamata olives, feta, lemon zest and mint with a lemony dressing. #asparagus #asparagussalad

In this Asparagus Salad recipe, you can roast the asparagus (preferred) –but if pressed for time, toss bite size pieces of asparagus in the boiling pot of Israeli cous cous, right at the very end, for a quick 1-2 minute blanch. Then drain together.

Israeli cous cous, if unfamiliar, is similar to regular cous cous in that its made from flour, like pasta, but it’s bigger in size and looks like tiny pearls. It can be found in most bulk sections of the grocery store. If unavailable, try orzo pasta! While the cous cous is cooking, make the simple dressing.

Then, once the Israeli cous cous is cooked and asparagus is roasted, just toss all the ingredients together in a bowl with the dressing– kalamata olives, feta, lemon zest, pine nuts (optional). I like adding tarragon, especially in Spring, but if its not your thing, mint, basil, Italian parsley or other tender herbs work well too. Serve the Asparagus Salad warm, as a tasty side dish, or chill it for later!

Spring Asparagus Salad with Israeli Cous Cous

★★★★★ 4.7 from 6 reviews

Author: Sylvia Fountaine | Feasting at Home Blog
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4-6
Category: Salad, spring recipes,
Method: Tossed
Cuisine: Mediterranean

Description

Spring Asparagus Salad with Israeli Cous Cous, kalamata olives, feta, lemon zest and mint! Gluten – free adaptable!

Ingredients

1– 2 bunches asparagus, trimmed
1–2 tablespoons olive oil
salt and pepper to taste
—–
1 ½ cups dry Israeli Cous Cous (uncooked) or use orzo, quinoa, freekah, or regular cous cous ( about 4 cups cooked)
½ Cup kalamata olives ( pitted, sliced)
½ Cup feta cheese ( optional)
½ cup toasted pine nuts (optional, sub slivered almonds)
½ cup dill or Italian parsley, chopped
2 tablespoons tarragon (optional)
3 scallions, sliced at a diagonal
Zest from one lemon (divided)

Dressing:

⅓ C olive oil
3 Tablespoons whole grain mustard
2 Tablespoon Red wine vinegar
2 Tablespoon lemon juice
1 tsp salt
1 teaspoon pepper

Instructions

425 F oven.
Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 T olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest. Roast in the oven until just tender, about 20-25 minutes. Cut into bite size pieces. (Alternatively, for faster preparation, blanch bite size pieces of asparagus, with the cous cous water, during the last 2-3 minutes of the cous cous’s cooking time.)
Bring a large pot of salted water to a boil. Add Israeli Cous Cous, and cook until al dente.
Make the dressing. In a small bowl, stir all ingredients together.
Drain couscous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs , scallions and remaining lemon zest.
Taste and adjust salt and lemon to your liking.
Serve warm, or chill and serve as a salad.
If serving chilled, taste the salad once more before serving and adjust salt, lemon and olive oil one more time as the cous cous may soak up some of the flavorful dressing.

Notes

You want 4-ish cups of cooked pasta or grain.

Keywords: Asparagus salad, Asparagus salad recipe, asparagus cous cous salad, roasted asparagus salad recipe, spring salad,

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