Light, yet filling, healthy and tasty – this recipe has everything you want in a salad. Enjoy as a side to a main meal or on its own, you can’t go wrong!

Ingredients:

• 1-2 bunches asparagus
• 2 cups couscous (uncooked)
• ½ cup kalamata olives (pitted, sliced)
• ½ cup feta
• ½ toasted pine nuts (optional)
• Handful fresh mint, tarragon or Italian parsley
• 1-2 teaspoons olive oil
• 1 teaspoon salt
• 1 teaspoon cracked pepper
• Zest from one lemon

• ⅓ cup olive oil
• 3 tablespoons whole grain mustard
• 2 tablespoon red wine vinegar
• 2 tablespoon lemon juice
• salt and pepper (to taste)

1. Trim the tough ends off the asparagus. Lay them on a baking sheet and drizzle with olive oil, sprinkle with salt, cracked pepper and half of the lemon zest
2. Roast in the oven (180 degrees) until just tender, about 15-20 minutes
3. Cut into bite size pieces
4. Bring a large pot of lightly salted water to a boil
5. Add couscous and cook until al dente
6. While couscous is cooking, make the dressing by combining all ingredients together
7. Drain couscous, and place in a large bowl. Toss through the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest
8. Serve warm, or chill and serve as a salad.

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