Israeli Couscous Salad with Asparagus Cucumber and Olives
Bright, fresh, and irresistibly flavorful, this Israeli Couscous Salad with Asparagus, Cucumber, and Olives is a delightful Mediterranean-inspired dish perfect for any occasion. Featuring tender pearls of Israeli couscous, crisp blanched asparagus, juicy cherry tomatoes, and the briny bite of Kalamata olives, this salad is a harmonious blend of textures and tastes. A zesty dressing made with extra-virgin olive oil, fresh lemon juice, and minced garlic ties all the ingredients together, while fresh parsley and mint add a fragrant, herbaceous twist. Optional crumbled feta cheese delivers a creamy, tangy finish if desired. Ready in just 25 minutes, this versatile recipe can be served as a light main course, a vibrant side dish, or a refreshing make-ahead salad for picnics and potlucks. Perfectly showcasing seasonal vegetables and bold flavors, this couscous salad is sure to become a staple in your meal rotation!
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Recipe Information
Ingredients
- 1 cup Israeli couscous
- 1.5 cups Water
- 1 bunch Asparagus
- 1 English cucumber
- 0.5 cup Kalamata olives, pitted and halved
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Feta cheese, crumbled (optional)
Instructions
Bring 1.5 cups of water to a boil in a medium saucepan. Add the Israeli couscous and a pinch of salt. Reduce the heat to low, cover, and simmer for 8-10 minutes or until the couscous is tender and the water is absorbed. Fluff with a fork and set aside to cool.
While the couscous cooks, prepare the asparagus by trimming the woody ends. Bring a small pot of water to a boil and blanch the asparagus for 1-2 minutes until bright green and tender-crisp. Immediately transfer the asparagus to an ice water bath to stop the cooking process. Pat dry and cut into 1-inch pieces.
Dice the cucumber into small cubes and set aside.
In a large mixing bowl, combine the cooked couscous, asparagus, cucumber, halved Kalamata olives, cherry tomatoes, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
Pour the dressing over the couscous salad and toss until everything is evenly coated.
If using feta cheese, sprinkle it over the salad just before serving.
Serve immediately or refrigerate for up to 2 days. Enjoy this vibrant, refreshing salad as a standalone dish or as a side!
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
