Asparagus & Couscous Salad

Asparagus & Couscous Salad

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Couscous is not technically a grain, but is more like a pasta. Keep couscous in your pantry and you’ve got the beginnings of an endless assortment of quick meals.

  • 1 1/2 Cups Pearl (Israeli) Couscous
  • 2 3/4 Cups Water
  • 1/2 Teaspoon Kosher Salt
  • 1 Pound Asparagus (Trimmed)
  • 1 Cup Cooked Peas
  • 1 Cup Sliced Radishes
  • 1 Cup Crumbled Feta Cheese
  • 3 Tablespoons Olive Oil
  • 1 Teaspoon Dried Oregano
  • 1 Lemon (Zest & Juice)
  • 1 Tablespoon Chopped Chives
  1. In medium-size saucepan bring 2 3/4 Cups water to a boil. Add kosher salt and stir. Add couscous. Remove from heat and let sit for 5 minutes. Couscous should be light and fluffy. Be sure to allow the couscous to absorb the water. Fluff with a fork.
  2. Bring medium-size saucepan of water to boil. Add asparagus and cook 5 minutes until just tender. Drain and rinse with cold water until cool. Pat dry with paper towels.
  3. In large-size bowl add asparagus, peas, radishes feta, olive oil, lemon zest, lemon juice, and oregano. Toss in couscous until well combined. Garnish with chopped chives.
  4. Serve immediately.
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  7. "Work With What You Got!"
  8. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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