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Asparagus Couscous Salad with Lemon, Feta, and Herbs Recipe

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A refreshing and vibrant asparagus salad featuring tender roasted asparagus, Israeli couscous, kalamata olives, feta cheese, and toasted pine nuts, all tossed in a zesty lemon and red wine vinegar dressing with fresh herbs. Perfect served warm or chilled for a versatile, Mediterranean-inspired side or light meal.

Ingredients

Asparagus

  • 1-2 bunches of asparagus, trimmed and cut into 1-2 inch pieces
  • 1-2 tablespoons olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional)
  • Zest from one lemon, divided

Grains

  • 1 ½ cups dry Israeli couscous (uncooked) or orzo, quinoa, freekeh, or regular couscous (about 4 cups cooked)

Mix-ins

  • ½ cup kalamata olives, pitted and sliced
  • ½ cup feta cheese (optional)
  • ½ cup toasted pine nuts (optional, can substitute slivered almonds)
  • ¼-½ cup fresh mint
  • ½ cup Italian parsley, chopped
  • 2 tablespoons tarragon (optional)
  • 3 scallions, sliced diagonally

Dressing

  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • 1 teaspoon Dijon or whole grain mustard
  • 2 garlic cloves, finely minced
  • 1 teaspoon dried mint (optional)
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Preheat and Prepare Asparagus: Preheat the oven to 425°F (220°C). Trim the tough woody ends from the asparagus and cut the spears into 1-2 inch pieces. Place the cut asparagus in a bowl, drizzle with olive oil, and season generously with salt, pepper, red pepper flakes if using, and half of the lemon zest. Toss well to coat evenly.
  2. Roast the Asparagus: Spread the seasoned asparagus pieces in a single layer on a parchment-lined sheet pan. Roast in the preheated oven until tender, about 20-25 minutes, stirring halfway if needed. Alternatively, for a quicker option, blanch the asparagus in the boiling couscous water during the last 2-3 minutes of cooking.
  3. Cook the Couscous: Bring a pot of salted water to a boil and cook the Israeli couscous until al dente, according to package instructions. Drain and set aside.
  4. Prepare the Dressing: In a small bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, minced garlic, and dried mint if using. Slowly drizzle in the extra virgin olive oil while whisking continuously. Season with salt and pepper, adjusting to taste. Set the dressing aside.
  5. Assemble the Salad: In a large bowl, combine the cooked couscous, roasted or blanched asparagus, sliced kalamata olives, toasted pine nuts, fresh mint, chopped parsley, tarragon if using, scallions, and the remaining lemon zest. Toss gently to mix.
  6. Add Dressing and Feta: Pour enough dressing over the salad to generously coat all ingredients and toss to combine. Gently fold in the feta cheese, if using.
  7. Adjust Seasoning and Serve: Taste the salad and adjust salt, lemon juice, and olive oil as needed. Serve warm immediately or chill in the refrigerator for a refreshing cold salad.
  8. Final Taste Check for Chilled Salad: If serving chilled, taste the salad again just before serving and adjust salt, lemon, and olive oil since the couscous may absorb some dressing flavors.

Notes

  • The asparagus can be roasted for deeper flavor or quickly blanched to save time.
  • Use Israeli couscous for its chewy texture, or substitute with orzo, quinoa, freekeh, or regular couscous.
  • Feta and pine nuts are optional but add great flavor and texture.
  • Fresh herbs like mint, parsley, and tarragon brighten the salad and add complexity.
  • The dressing balances acidity and richness; adjust lemon and salt according to taste.
  • This salad can be served warm or chilled, perfect for any season.

Find it online: https://recipefeastful.com/asparagus-couscous-salad-with-lemon-feta-and-herbs-recipe/