Spring Asparagus Salad with Israeli Cous Cous ( or use a grain!) kalamata olives, feta, lemon zest and mint!
Author:Sylvia Fountaine | Feasting at Home Blog
Prep Time:15 mins
Cook Time:25 mins
Total Time:30 mins
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 or regular cous cous ( about 4-5 cups cooked)
½ Cup kalamata olives ( pitted, sliced)
½ Cup feta cheese
½ cup toasted pine nuts (optional)
½ cup mint, basil, dill, or Italian parsley, chopped
2 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
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, along with the cous cous, during the last 2 minutes of the cous cous’s cooking time.)
Bring a large pot of salted water to a boil. Add 2 cups Israeli Cous Cous, and cook until al dente.
While cous cous is cooking, make the dressing. In a small bowl, stir all ingredients together.
Drain cous cous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest. Serve warm, or chill and serve as a salad.