Best Israeli Couscous Asparagus Cucumber Olive Salad Recipes

ISRAELI COUSCOUS, ASPARAGUS, CUCUMBER AND OLIVE SALAD image

Yield 8 servings

Number Of Ingredients 12

1 garlic clove
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
2-1/2 cups low salt chicken broth or stock
2 cups toasted Israeli couscous (couscous grande - instructions for toasting are on package)
2 cups 1/2-inch pieces thin asparagus spears, blanched 2 minutes
2 cups 1/2-inch cubes seeded English hothouse cucumber
1/2 cup pitted Kalamata olives, halved
2 large green onions
1/4 cup fresh mint leaves plus sprigs for garnish
1-1/2 cups coursely crumbled feta cheese (about 7 ounces)

Steps:

Press garlic clove into small bowl. Add lemon juice and mustard; whisk in oil. Season dressing with salt and pepper. Bring broth to boil in heavy medium saucepan. Mix in couscous. Cover, reduce heat to medium-low, and simmer until couscous is tender and all broth is absorbed, about 10 minutes. Transfer couscous to large bowl; sprinkle with salt and pepper. Cool to room temperature, tossing occasionally, about 45 minutes. Mix asparagus, cucumber, oliver, green onions, and 1/4 cup mint leaves into couscous. Add dressing; toss. Gently mix in cheese. Garnish with mint sprigs and serve.

ISRAELI COUSCOUS, ASPARAGUS, CUCUMBER & OLIVE SALAD image

Yield 8 people

Number Of Ingredients 12

1 garlic clove
3 Tbsp lemon juice
1 tsp dijon mustard
1/4 cup olive oil
2 1/2 cups low-salt chicken broth
2 cups toasted Israeli couscous (can be bought at Vitamin Cottage)
2 c. 1/2 inch pieces asparagus spears, blanched 2 minutes
2 c. 1/2 inch cubes English cucumber
1/2 c. pitted kalamata olives, halved
2 large green onions, chopped
1/4 c. fresh mint leaves, chopped
1 1/2 c. coarsely crumbled feta cheese (about 7 oz.)

Steps:

Press garlic clove into sm. bowl. Add lemon juice and mustard. Whisk in oil. Season dressing with salt & pepper-put aside. Bring broth to boil in heavy med. saucepan. Mix in couscous. Cover, reduce heat to med-low and simmer until couscous is tender & all broth is absorbed, about 10 min. Transfer couscous to lg bowl; sprinkle with salt & pepper. Cool to room temp, tossing occassionally, about 45 min. Mix asparagus, cucumber, olives, green onions, and mint levaes into couscous. Add dressing; toss. Gently mix in cheese.