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5 from 14 votes

Israeli Couscous Salad w/ Asparagus and Feta

Course: DINNER, LUNCH, salad + dressing, vegetarian
Cuisine: Lunch, salad + dressing
Calories: 434kcal
Author: Dani Spies

Ingredients

  • 2 1/2 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
  • 1/4 cup of dill chopped
  • 3 tbsp of extra virgin olive oil
  • 1/4 cup of Sherry wine vinegar
  • 1/2 cup of reduced fat feta cheese crumbled

Instructions

  • 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 dillEnjoy!

Nutrition

Calories: 434kcal | Carbohydrates: 90g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 225mg | Fiber: 5g | Sugar: 1g | Calcium: 31mg | Iron: 1.5mg