Best Asparagus Feta And Couscous Salad Recipes

ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES

Israeli Couscous Salad With Asparagus, Cucumber and Olives image

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!

Provided by COOKGIRl

Categories Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

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.
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.
Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
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.
Garnish with mint sprigs.

Nutrition Facts : Calories 384.4, Fat 20.9, SaturatedFat 6.3, Cholesterol 25, Sodium 395.5, Carbohydrate 39.1, Fiber 3.7, Sugar 2.5, Protein 11.1

SUMMER GARDEN COUSCOUS SALAD

Summer Garden Couscous Salad image

This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

3 medium ears sweet corn, husks removed
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

Nutrition Facts :

ROASTED VEGETABLE COUSCOUS SALAD

Roasted Vegetable Couscous Salad image

Easy roasted vegetables are tossed with couscous, and mixed with olives, fresh herbs, and lemon juice for a delicious summer salad. Feta makes a wonderful addition!

Provided by Katzen

Categories Vegetable

Time 25m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 zucchini, quartered lengthwise
1 yellow squash, quartered lengthwise
3 portabella mushrooms
2 sweet peppers, halved
8 asparagus spears
2 tablespoons olive oil
salt & pepper
1 (10 ounce) box couscous (1 1/2 cups)
2 1/2 cups boiling water or 2 1/2 cups vegetable stock
1 lemon, juice of
4 tablespoons fresh herbs (basil, chives, mint)
2 tablespoons olive oil
1 cup kalamata olive, pitted
8 ounces feta cheese, cubed (optional)

Steps:

Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
Pour boiling water over couscous, cover.
Make dressing: combine lemon juice and herbs; whisk in olive oil.
Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.

Nutrition Facts : Calories 242, Fat 9.1, SaturatedFat 1.3, Sodium 161.6, Carbohydrate 35.6, Fiber 4.8, Sugar 2.9, Protein 6.9

ISRAELI COUSCOUS WITH ASPARAGUS

Israeli Couscous With Asparagus image

Make and share this Israeli Couscous With Asparagus recipe from Food.com.

Provided by gailanng

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups water
1 3/4 cups asparagus, diagonally cut into 1 inch slices
1 teaspoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 1/4 cups chicken broth, fat and salt-free
1/2 teaspoon salt
1 cup couscous, such as Israeli couscous
1/2 teaspoon fresh ground black pepper
1/4 cup red bell pepper, chopped
2 tablespoons cashew nuts, chopped and lightly salted

Steps:

To cook asparagus place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat and cook 5 minutes.
Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.