Fresh asparagus is a sure sign of spring. In this salad recipe, asparagus gets roasted and tossed with Israeli Cous Cous, kalamata olives, feta and a lemony dressing.
1-2 bunches Asparagus
2 cups Cous Cous, uncooked
1/2 cup Kalamata Olives, pitted and sliced
1/2 cup Feta Cheese
1/2 cup Toasted Pine Nuts, optional
handful of Fresh Mint, Tarragon or Italian parsley
zest of one lemon
1/3 cup Olive Oil
3 Tbsp Whole Grain Mustard
2 Tbsp Red Wine Vinegar
2 Tbsp Lemon Juice
1 tsp Salt
1 tsp Pepper
Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 T olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest. Roast in the oven until just tender, about 20-25 minutes. Cut into bite size pieces. (Alternatively, for faster preparation, blanch bite size pieces of asparagus, along with the cous cous, during the last 2 minutes of the cous cous's cooking time.)
Bring a large pot of salted water to a boil. Add 2 cups Israeli Cous Cous, and cook until al dente.
While cous cous is cooking, make the dressing. In a small bowl, stir all ingredients together (Olive Oil, Mustard, Red Wine Vinegar, Lemon Juice, Salt and Pepper)
Drain cous cous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest. Serve warm, or chill and serve as a salad.