Meatless Mondays  |  Posted 04.25.16

Spring Asparagus Salad

Spring Asparagus Salad

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.

Serves: 4-6


  • 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


  1. Preheat oven.
  2. 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.)
  3. Bring a large pot of salted water to a boil. Add 2 cups Israeli Cous Cous, and cook until al dente.
  4. 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)
  5. 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.

Source: Feasting at Home