ISRAELI COUSCOUS, ASPARAGUS, CUCUMBER AND OLIVE SALAD

ISRAELI COUSCOUS, ASPARAGUS, CUCUMBER AND OLIVE SALAD image

Yield 8 servings

Number Of Ingredients 12

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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.