Spring Asparagus Salad
Asparagus is found everywhere in spring at a reasonable price. In this Asparagus salad recipe, asparagus gets roasted and tossed with Israeli Cous Cous, kalamata olives, feta and a lemony dressing. It can be served warm, as a tasty side dish or served chilled, as a hearty spring salad. You can replace cous cous with quinoa if you wish.
Servings Prep Time
4-6people 10mins
Cook Time
20mins
Servings Prep Time
4-6people 10mins
Cook Time
20mins
Ingredients
For Salad
For Dressing
Instructions
  1. Trim the rough edges of the asparagus. Line them in a baking tray. Drizzle 1-2 tbsp of olive oil. Sprinkle salt and pepper. Roast them in the oven for 20-25 mins or until tender. Cut into bite size pieces.
  2. For faster cooking. Cut and blanch the asparagus while cooking cous cous for the last 2 mins.
  3. Bring water to boil in a cooking pot, add cous cous and salt. Cook until the cous cous is tender. Once tender, drain the water and keep it aside.
  4. While the cous cous is getting cooked, make the dressing. In a bowl add all the dressing ingredients and whisk thoroughly. Place the cous cous in a bowl, drizzle the dressing on top along with olives, asparagus, feta, pine nuts, fresh herbs and lemon zest.
  5. Serve it warm or chilled. It serves good as a side dish.