Israeli Couscous Salad With Asparagus, Cucumber and Olives |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From Bon Appetit, June 2006. I discovered Israeli couscous at a restaurant over a year ago and set out to find it to try in standard couscous recipes. (Believe it or not I found Israeli couscous for sale at Safeway grocery store by sheer accident!) Quite thrilled to find this recipe very recently! 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 |
Directions:
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.
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