Asparagus, couscous and feta salad

    Asparagus, couscous and feta salad

    Recipe photo: Asparagus, couscous and feta salad
    3

    Asparagus, couscous and feta salad

    (170)
    30min


    157 people made this

    About this recipe: This elegant yet simple salad is lovely as a complement to a main course or on its own.

    Ingredients
    Serves: 4 

    • 350g couscous
    • 1 bunch fresh asparagus, trimmed and cut into 5cm pieces
    • 250g cherry tomatoes, halved
    • 175g feta cheese, crumbled
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons extra-virgin olive oil
    • black pepper, to taste

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook couscous according to package instructions. Put aside and allow to cool slightly.
    2. Meanwhile, place asparagus in a steamer over 2.5cm of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
    3. Toss the asparagus, tomatoes and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
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    Reviews & ratings
    Average global rating:
    (170)

    Reviews in English (113)

    by
    80

    Love this recipe, but after making it several times now I've found that you only need 1 tbs of vinegar and 1 tbs of olive oil (or none at all). The vinegar can be overpowering if you use the full amount called for, especially when doubling the recipe. 2/3c uncooked couscous will feed 6-8 as a side. Again, the recipe is delicious. Thanks!  -  24 Jul 2007  (Review from Allrecipes US | Canada)

    by
    52

    Superb! Instead of grape tomatoes, I added peeled, seeded and chopped Roma tomatoes. I used nice, fat asparagus spears, peeled and cooked only until al dente. Also added fresh mushrooms which had been sauteed with minced shallots, then reduced with dark rum. Used chicken stock to make the couscous instead of water, which added a lot of flavor. Added a handful of chopped, fresh basil leaves and a sprinkle of Asiago along with the feta. Brought it to a potluck at my quilting bee today and it drew raves. Many stuffed pita bread with it and appreciated that it was a filling, yet healthy sandwich. The recipe is a good starting point for a few tweaks that make this over-the-moon delicious. Even though I made quite a few additions, A+ for a versatile, out-of-the-ordinary recipe that can be altered easily to suit your taste.  -  12 Nov 2008  (Review from Allrecipes US | Canada)

    by
    36

    This was very yummy-we used trader joes multigrain couscous (instead of regular). It has a combination of mini chickpeas, quinoa, large israeli couscous and orzo. The nutty flavors of the blend along with the cheese and asparagus worked very well with the sweet balsamic vinegar. We will certainly make this again.  -  18 Mar 2008  (Review from Allrecipes US | Canada)

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