ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES

Israeli Couscous Salad With Asparagus, Cucumber and Olives image

Provided by COOKGIRl

Categories Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

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