Spring Asparagus Salad with Israeli Couscous | Paperny Family JCC

Ingredients

• 1–2 bunches asparagus, trimmed
• 1–2 tablespoons olive oil
• salt and pepper to taste
• 1½ cups dry Israeli Couscous (uncooked) or use orzo or quinoa (about 4 cups cooked)
• ½ cup kalamata olives (pitted, sliced)
• ½ cup feta cheese
• ½ cup toasted pine nuts (optional, slivered almonds)
• 2 cups grape tomatoes, cut in half
• ½ cup dill or fresh basil, chopped
• 3 scallions, sliced at a diagonal
• zest from one lemon (divided)