Greek Asparagus Salad
Greek Asparagus Salad
Ingredients
- 1–2 bunches of asparagus, trimmed and cut into 1–2 inch pieces
- 1–2 tablespoons olive oil
- salt and pepper to taste, add red pepper flakes if you like
- 1 1/2 cups dry Israeli Cous Cous
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 1/2 toasted pine nuts
- 1/4–1/2 fresh mint
- 1/2 Italian parsley, chopped
- 2 tablespoons tarragon
- 3 scallions, sliced at a diagonal
- Zest from one lemon
Dressing
- 1/4 lemon juice
- 1/4 red wine vinegar
- 1 teaspoon Dijon or whole grain mustard
- 2 garlic cloves, finely minced
- 1 teaspoon dried mint
- 1/2 extra virgin olive oil
- 1 tsp salt
- 1/2 teaspoon pepper
Instructions
- 1
Preheat oven to 425°F.
- 2
Bring a pot of salted water to boil for couscous, and cook it until al dente.
- 3
Trim off the tough woody ends of the asparagus. Cut remaining into 1-2 inch pieces. Place in a bowl and drizzle with olive oil; sprinkle with a generous pinch of salt, cracked pepper, optional chili flakes, and half of the lemon zest, and toss well. Spread on a parchment-lined sheet pan until tender, about 20-25 minutes.
20 min - 4
Make the dressing. In a small bowl, stir the lemon juice, vinegar, dijon, dried mint, and garlic. Whisk in the olive oil and a little at a time, add salt and pepper, mix and set aside.
- 5
Assemble: Drain the couscous and place it in a large bowl. Add the asparagus, olives, pine nuts, fresh herbs, scallions, and remaining lemon zest and toss. Then add the dressing, just enough to generously coat. Toss in the feta. The amount of dressing will depend on how much asparagus you use.
- 6
Taste and adjust salt and lemon to your liking.
- 7
Serve warm, or chill and serve as a salad.
- 8
If serving chilled, taste the salad once more before serving and adjust the salt, lemon, and olive oil one more time, as the couscous may soak up some of the flavorful dressing.
Nutrition
Per serving (based on 4 servings)
