Mediterranean Israeli Couscous Salad with Asparagus and Feta
This delightful Mediterranean-inspired salad is a vibrant blend of textures and flavors, featuring fluffy Israeli couscous, crisp asparagus, crunchy cucumbers, and briny kalamata olives. Tossed in a zesty lemon-Dijon vinaigrette and topped with crumbled feta cheese, it makes for a refreshing side dish or a light main course. Perfect for picnics, potlucks, or as a bright addition to any dinner table, this salad showcases fresh ingredients that celebrate the essence of Mediterranean cuisine. Enjoy it chilled or at room temperature, and take advantage of the health benefits from the nutrient-dense vegetables and wholesome grains.
8
Servings
350
Calories
14
Ingredients
Ingredients
Garlic
1 (peeled and finely minced)
Fresh lemon juice
3 tablespoons (freshly squeezed)
Dijon mustard
1 teaspoon (without any additions)
Extra virgin olive oil
1/2 cup (high-quality)
Salt
to taste
Pepper
to taste
Vegetable or chicken broth
2 1/2 cups (homemade is best)
Israeli couscous
2 cups (toasted)
Asparagus spears
2 cups (cut into 1/2-inch pieces and blanched)
English cucumbers
2 cups (seeded and cut into 1/2-inch cubes)
Kalamata olives
1/2 cup (pitted and cut in half)
Green onions
2 large (chopped)
Fresh mint leaves
1/4 cup
Feta cheese
1 1/2 cups (crumbled)
Instructions
1
In a small non-reactive bowl, combine the finely minced garlic, fresh lemon juice, and Dijon mustard. Whisk in the extra virgin olive oil until emulsified. Season with salt and pepper to taste, then set the dressing aside.
2
In a medium saucepan, bring the vegetable or chicken broth to a boil. Once boiling, stir in the toasted Israeli couscous. Cover the saucepan, reduce the heat to medium-low, and simmer for about 10 minutes, or until the couscous is tender and the broth is fully absorbed.
3
After cooking, transfer the couscous to a large serving bowl. Lightly season with salt and pepper, then allow the couscous to cool to room temperature.
4
Once the couscous has cooled, gently fold in the blanched asparagus, diced cucumber, halved olives, chopped green onions, and 1/4 cup of fresh mint leaves. Drizzle the reserved dressing over the salad and toss to ensure everything is evenly coated.
5
Finally, fold in the crumbled feta cheese for a delightful creaminess. Before serving, garnish the salad with extra mint sprigs for a fresh touch.
Nutrition Information
20g
Fat
38.5g
Carbs
8.75g
Protein
3.75g
Fiber
0.625g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main grain used in this Mediterranean salad?
The main grain used is 2 cups of toasted Israeli couscous.
Is this Mediterranean Israeli Couscous Salad vegetarian?
Yes, the recipe is vegetarian, especially when using vegetable broth instead of chicken broth.
Can this recipe be made vegan?
To make this recipe vegan, use vegetable broth and substitute the feta cheese with a plant-based cheese alternative or omit it entirely.
How many servings does this recipe provide?
This recipe makes 8 servings.
What are the calories per serving for this salad?
Each serving contains approximately 350 calories.
What ingredients are needed for the lemon-Dijon vinaigrette?
The dressing requires finely minced garlic, 3 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, and 1/2 cup of extra virgin olive oil.
How do I cook the Israeli couscous?
Bring 2 1/2 cups of broth to a boil, stir in the couscous, cover, and simmer for about 10 minutes until the liquid is absorbed.
How should the asparagus be prepared for this salad?
The asparagus spears should be cut into 1/2-inch pieces and blanched before being folded into the salad.
What type of cucumber is recommended?
The recipe calls for 2 cups of English cucumbers, seeded and cut into 1/2-inch cubes.
What kind of olives are used in this dish?
The recipe uses 1/2 cup of pitted and halved Kalamata olives.
How much feta cheese is included in the recipe?
The recipe includes 1 1/2 cups of crumbled feta cheese.
What fresh herbs are used for flavoring?
The salad is flavored with 1/4 cup of fresh mint leaves plus extra mint sprigs for garnish.
Can I use chicken broth instead of vegetable broth?
Yes, you can use either vegetable or chicken broth; homemade is suggested for the best flavor.
Should the couscous be hot or cold when mixing with other ingredients?
The couscous should be allowed to cool to room temperature before folding in the vegetables and dressing.
Is this salad suitable for a potluck?
Yes, it is specifically tagged as a great dish for picnics and potlucks as it can be served chilled or at room temperature.
How much fat is in one serving?
There are 20g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 38.5g of carbohydrates.
What is the protein content per serving?
The salad provides 8.75g of protein per serving.
How much fiber is in this Mediterranean salad?
There are 3.75g of fiber per serving.
What is the sugar content per serving?
The salad contains 0.625g of sugar per serving.
How is the garlic prepared for the dressing?
The garlic should be peeled and finely minced before being whisked into the dressing.
How many green onions should I use?
The recipe calls for 2 large chopped green onions.
What is the total number of ingredients in this recipe?
There are 14 ingredients in total.
Is Israeli couscous the same as regular couscous?
No, Israeli couscous (also known as pearl couscous) is larger and has a more toasted, pasta-like texture compared to smaller regular couscous.
Can this salad be served chilled?
Yes, it can be enjoyed chilled or at room temperature.
How do you ensure the dressing is emulsified?
Whisk the extra virgin olive oil slowly into the garlic, lemon juice, and mustard mixture until it is smooth and combined.
Is the couscous seasoned during cooking?
The instructions suggest lightly seasoning the couscous with salt and pepper after it has finished cooking and is transferred to a bowl.
When should the feta cheese be added?
The feta cheese should be folded in at the very end to provide a delightful creaminess.
What is the first step of the recipe?
The first step is to combine the garlic, lemon juice, and mustard in a small bowl and whisk in the olive oil to make the dressing.
Is this recipe considered quick to prepare?
Yes, it is tagged as a quick and easy recipe, perfect for a side dish or light main course.