Israeli Couscous Salad With Asparagus, Cucumber And Olives Recipe

Name: Israeli Couscous Salad With Asparagus, Cucumber And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, peeled and finely minced; 3 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 cup extra virgin olive oil; salt, to taste; pepper, to taste; 2 1/2 cups vegetable broth (homemade is best) or 2 1/2 cups chicken broth (homemade is best); 2 cups israeli couscous, toasted; 2 cups asparagus spears, cut into 1/2-inch pieces, blanched; 2 cups English cucumbers, seeded, cut into 1/2-inch cubes; 1/2 cup kalamata olive, pitted, cut in half; 2 large green onions, chopped; 1/4 cup fresh mint leaves (plus a few sprigs for garnish-*NOT* dried mint!); 1 1/2 cups feta cheese, crumbled

Servings: persons

1 garlic clove, peeled and finely minced
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
salt, to taste
pepper, to taste
2 1/2 cups vegetable broth (homemade is best) or 2 1/2 cups chicken broth (homemade is best)
2 cups israeli couscous, toasted
2 cups asparagus spears, cut into 1/2-inch pieces, blanched
2 cups English cucumbers, seeded, cut into 1/2-inch cubes
1/2 cup kalamata olive, pitted, cut in half
2 large green onions, chopped
1/4 cup fresh mint leaves (plus a few sprigs for garnish-*NOT* dried mint!)
1 1/2 cups feta cheese, crumbled

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.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 garlic clove, peeled and finely minced, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 cup extra virgin olive oil, and more.

Yes, Israeli Couscous Salad With Asparagus, Cucumber And Olives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Israeli Couscous Salad With Asparagus, Cucumber And Olives

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