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Asparagus, Feta and Couscous Salad

Asparagus, Feta and Couscous Salad

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
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This elegant yet simple salad is lovely as a complement to a main course or on its own.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 77.7g
  • 25%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Cook couscous according to package instructions. Put aside and allow to cool slightly.
  2. Meanwhile, place asparagus in a steamer over 1 inch 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

kscams
79

kscams

10/10/2007

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!

Baricat
48

Baricat

11/12/2008

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.

Chickpeaschick
33

Chickpeaschick

3/18/2008

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.

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