Israeli Couscous, Asparagus, cucumber, and Olive Salad

By mirelsonp

Ingredients

• 1 garlic clove
• 3 Tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 cup extra-virgin olive oil
• 2 1/2 cups low-salt chicken broth
• 2 cups toasted Israeli couscous (about 6 oz.)
• 2 cups 1/2-inch pieces thin asparagus spears, blanched 2 minutes
• 2 cups 1/2-inch cubes seeded English hothouse cucumber
• 1/2 cup pitted Kalamata olives, halved
• 2 large green onions, chopped
• 1/4 cup fresh mint leves plus sprigs for garnish
• 1 1/2 cups coarsely crumbled feta cheese (about 7 oz.)

Details

Servings 8

Preparation

Step 1

Press garlic clove into small bowl. Add lemon juice and mustard; whisk in oil. Season dressing with salt and pepper.

Bring broth to broil in heavy medium saucepan. Mix in couscous. Cover, reduce heat to medium-low, and simmer until couscous is tender and all broth is asorbed, about 10 minutes. Transfer couscous to large bowl; sprinkle with salt and pepper. Cool to room temperature, tossing occasionally, about 45 minutes.

Mix asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves into couscous. Add dressing; toss. Gently mix in cheese.

Can be made 2 hours ahead. Let stand at room temperature. Garnish with mint sprigs and serve.