Asparagus Salad with Olives, Mint & Lemon
Ingredients
The salad
-
1–2
bunches
asparagus, trimmed and cut into 1–2 inch pieces
-
1½
cups
dry Israeli Cous Cous (uncooked)
-
½
cup
kalamata olives, pitted and sliced
-
½
cup
feta cheese (optional)
-
½
cup
toasted pine nuts (optional)
-
¼–½
cup
fresh mint
-
½
cup
Italian parsley, chopped
-
2
tablespoons
tarragon (optional)
-
3
scallions
sliced at a diagonal
-
1
lemon
zest (divided)
The dressing
-
¼
cup
lemon juice
-
¼
cup
red wine vinegar
-
1
teaspoon
Dijon or whole grain mustard
-
2
cloves
garlic, finely minced
-
1
teaspoon
dried mint (optional)
-
½
cup
extra virgin olive oil
-
1
teaspoon
salt
-
½
teaspoon
pepper
Instructions
- Preheat the oven to 425°F.
- Cook the couscous in boiling salted water until al dente.
- Trim the asparagus, toss with olive oil, salt, pepper, and half of the lemon zest, then roast until tender.
- Prepare the dressing by whisking together lemon juice, vinegar, mustard, garlic, and olive oil, then season with salt and pepper.
- In a large bowl, combine the cooked couscous, roasted asparagus, olives, pine nuts, herbs, scallions, and remaining lemon zest.
- Add the dressing and toss to coat, then fold in the feta if using.
- Taste and adjust seasoning before serving warm or chilled.
Nutrition Facts (estimated)
Servings
4-6
Calories
375
Total fat
20g
Total carbohydrates
40.5g
Total protein
10.6g
Sodium
597.1mg
Cholesterol
11.1mg
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