Israeli Couscous Salad with Lemon, Mint & Feta
Couscous salad
- 1 cup Israeli (pearl) couscous
- 1 cup shelled English peas
- 1 cup asparagus (cut into 1-inch pieces)
- ¾ cup cherry or grape tomatoes (halved)
- 2 Tbsp. mint (julienned)
- 4 oz. feta cheese (1/2 block)
- Zest of 1 lemon
Dressing
- ? cup extra virgin olive oil
- 3 Tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. honey
- ½ tsp. grated garlic
- ½ tsp. oregano
- Salt to taste
- Pepper to taste
- In medium pot, bring 2 cups of water to boil.
- Add couscous and cook until al dente, about 10 minutes.
- To large mixing bowl, add drained couscous and set aside.
- Fill medium-sized bowl with ice water; line baking sheet with clean towel. Set aside.
- Fill medium pot with water and bring to boil. Add English peas and cook until bright green and tender, 3-5 minutes. Using slotted spoon or skimmer, remove peas from water and immediately place in bowl filled with ice water.
- Add asparagus to same pot with water still boiling and cook for about 2 minutes.
- Using slotted spoon or skimmer, remove asparagus from water and immediately place in bowl filled with ice water
- Remove asparagus from pot and dunk in ice water. After a minute of two, remove from the iced water and drain on the towel lined baking sheet.
- In small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, grated garlic and dried oregano. When emulsified, season with salt and pepper to taste.
- To mixing bowl with couscous, add peas, asparagus and tomatoes. Drizzle with desired amount of dressing and gently toss to combine.
- Mix in mint and lemon zest.
- Transfer to serving dish and top with feta cheese.
- Crumble feta cheese with serving utensils prior to serving.
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