Spring Asparagus Salad with Israeli Couscous | Paperny Family JCC

Name: Spring Asparagus Salad with Israeli Couscous | Paperny Family JCC
Ingredients: 1–2 bunches asparagus, trimmed; 1–2 tablespoons olive oil; salt; pepper; 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); ⅓ cup olive oil; 3 tablespoons whole grain mustard; 2 tablespoons Red wine vinegar; 2 tablespoons lemon juice; 1 tablespoon salt; 1 teaspoon pepper

www.calgaryjcc.com

Spring Asparagus Salad with Israeli Couscous offers a healthy, delicious start to your spring meal. Enjoy roasted asparagus, creamy feta, and toasted pine nuts tossed in a zesty dressing. Perfect for...

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Ingredients

1–2 bunches asparagus, trimmed
1–2 tablespoons olive oil
salt
pepper
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)
⅓ cup olive oil
3 tablespoons whole grain mustard
2 tablespoons Red wine vinegar
2 tablespoons lemon juice
1 tablespoon salt
1 teaspoon pepper