Asparagus, Feta and Couscous Salad Recipe -
Asparagus, Feta and Couscous Salad Recipe
  • READY IN 30 mins

Asparagus, Feta and Couscous Salad

Recipe by  

"This elegant yet simple salad is lovely as a complement to a main course or on its own."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Cook couscous according to package instructions. Put aside and allow to cool slightly.
  2. Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  3. Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2007

Love this recipe, but after making it several times now I've found that you only need 1 tbs of vinegar and 1 tbs of olive oil (or none at all). The vinegar can be overpowering if you use the full amount called for, especially when doubling the recipe. 2/3c uncooked couscous will feed 6-8 as a side. Again, the recipe is delicious. Thanks!

Most Helpful Critical Review
Jul 19, 2011

I made this recipe exactly as it is above and I felt like it was missing something. Sort of bland tasting.

Nov 12, 2008

Superb! Instead of grape tomatoes, I added peeled, seeded and chopped Roma tomatoes. I used nice, fat asparagus spears, peeled and cooked only until al dente. Also added fresh mushrooms which had been sauteed with minced shallots, then reduced with dark rum. Used chicken stock to make the couscous instead of water, which added a lot of flavor. Added a handful of chopped, fresh basil leaves and a sprinkle of Asiago along with the feta. Brought it to a potluck at my quilting bee today and it drew raves. Many stuffed pita bread with it and appreciated that it was a filling, yet healthy sandwich. The recipe is a good starting point for a few tweaks that make this over-the-moon delicious. Even though I made quite a few additions, A+ for a versatile, out-of-the-ordinary recipe that can be altered easily to suit your taste.

Mar 18, 2008

This was very yummy-we used trader joes multigrain couscous (instead of regular). It has a combination of mini chickpeas, quinoa, large israeli couscous and orzo. The nutty flavors of the blend along with the cheese and asparagus worked very well with the sweet balsamic vinegar. We will certainly make this again.

Sep 15, 2009

This is a great side dish- and easy too! Here is what I did to make it really tasty....cook the couscous in chicken broth. Then I roasted both the asparagus and the cherry tomatoes (cut in half) with a drizzle of olive oil and a generous shake of salt and pepper. I also added some sliced green onion. Mixed the oil and vinegar in a small bowl, then dressed the couscous and vegetables with it. I then tossed it with some really good quality goat feta, although only 4 oz. We enjoyed this side with some grilled salmon! YUM!

Jun 25, 2008

this is a great recipe. I did make several changes though. I made the couscous and let it sit out to cool to room temp.. I blanched my asparagus and immediately plunged it in ice water. I cut up two stalk celery with leaves. i made carrot slivers with my potato peeler. i opened a can of whole tomatoes, put the juice in a ziploc in the freezer for another time and sliced up the tomatoes into cubes. I also cubed a whole cucumber. When the couscous was room temp, I cut the asparagus into small pieces and added it and all the other vegies, 1/4 cup fresh mozzarella, 1 T mayo, 2 t. italian dressing, 3 sprigs fresh thyme, and about 1/4 cup cucumber dill dip (sour cream based, made for chips and vegies)mixed it all together and everyone in this household RAVED about it! even the asparagus haters ate it all. Thank you for the base recipe for me to create from! linda

Apr 16, 2008

This is really good. I had to modify it a little because of what I had on hand, but I'm certain it would have been just as good either way. I substituted artichoke hearts for the asparagus because I didn't have any on hand and then I used flavored feta for the cheese. I might next time use white balsamic vinegar just to keep the natural color of couscous. Great recipe.

Feb 23, 2008

My compliments to the chef!!! This is definitely going to be a great addition to our backyard BBQ's! I added chopped, fresh basil - and will probably add more next time. The next go 'round I will add more tomatoes and feta than called for.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 541 kcal
  • 27%
  • Carbohydrates
  • 77.7 g
  • 25%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 494 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Orzo and Shrimp Salad with Asparagus

This easy salad is bright with flavor and can be a side or entrée.

Watermelon, Feta and Cashew Salad

See how to make a sensational summer salad. So refreshing!

Black Bean and Couscous Salad

See how to make a Southwest-style couscous salad with a tangy vinaigrette.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States