My initial plan was to make this salad using farro, but I couldn’t get my hands on any so I turned to the cupboard for a convenient alternative.
I wanted to use a heartier grain or rice and thought Israeli couscous would do the job. Couscous is really just another form of pasta (it’s like really little pasta balls). The only difference between Israeli couscous and regular couscous is the size. Israeli couscous is bigger and the size makes for a great texture (just be sure to cook your couscous like you would your pasta… al dente!).
This recipe is from one of my bootcamp students (have I ever told you guys that I teach bootcamp?). I was so excited to see that one of the ingredients was asparagus since it is the Food Focus this month! She made the salad with the farro and loved it, so if you can manage to get your hands on some farro definetly try it!
Another thing I really liked about this recipe is the vinegar. Sherry vinegar brings a whole new layer of flavor to this salad and I really don’t think it would as delicious without it.
Israeli Couscous Salad w/ Asparagus and Feta
Ingredients
2 ½ cups cooked Israeli couscous, cooked (barley or farro would work too)2 bunches of asparagus, trimmed, cut into 1 1/2 –inch pieces
1 pint of cherry tomatoes, halved
1 small red onion, chopped
2 cloves of garlic, minced
¼ cup of dill, chopped
3 tbsp of extra virgin olive oil
¼ cup of Sherry wine vinegar
½ cup of reduced fat feta cheese, crumbled
Directions
Cook couscous according to package.
Meanwhile, steam asparagus for about four minutes or until just tender. Combine couscous, asparagus, tomatoes, onion, and garlic.
In a small bowl whisk together oil and vinegar and season with salt and pepper. Pour dressing over salad and combine. Finish by stirring in feta and dill…Enjoy!
Serves 6.
Nutritional Analysis
Calories: 196; Total Fat: 8.4g; Saturated Fat: 1.9g; Cholesterol: 0mg; Sodium: 15mg; Carbohydrate: 26.9g; Dietary Fiber: 4.5g; Sugars: 7.2g; Protein: 7.7gMore from Clean & Delicious...
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I have been wanting to make farro as well (maybe in a risotto like fashion). This recipe looks great though, and very summery. Did you make your cous cous with chicken stock?
Anticiplate – I didn’t use chicken stock but I’m sure it would be great.
Do you know if there is such a thing as whole wheat couscous?
Kaman – Yes, there is! I have seen it at whole foods and even some regular grocery stores as well.
Sounds great! I’ve never tried sherry vinegar or Israeli couscous but it’s time I branch out and stock up on a few new pantry items!
Nicole – Pantry items can be a life saver, huh?! I think you’ll really like the sherry vinegar…it was GOOD!
Boot camp? For food? How does that work?
This is great, but here in Italy I’ve never seen sherry wine vinegar. what about apple vinegar ? or is there something that would work better ? Thank you ! valeria
Ravi – No silly!! Boot Camp is an outdoor fitness program:).
Valeria – Really? That suprises me. I think apple cider vinegar would be a good substitution.
I like the texture of Israeli couscous. That salad sounds really tasty especially with the feta.
Hi Dani, I couldn’t find Israeli couscous so ironically had to use farro, and thanks this was delicious!
Jude – I’m so glad you liked it and a little jealous that you got to have it with farro:)
Looks like a wonderfufl summer dish. Fresh and healthy.
Sharona May
Sharona May – I hope you get to try it:).