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Asparagus, Feta and Couscous Salad

SUBMITTED BY: ATWINE      PHOTO BY: Sarah

"This elegant yet simple salad is lovely as a compliment to a main course or on it's own."
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups couscous
  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
  • 8 ounces grape tomatoes, halved
  • 6 ounces feta cheese, crumbled
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • Black pepper, to taste

DIRECTIONS

  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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2007 by claudinhull
Only change I made was to scale it down slightly (a half cup of couscous is plenty for two as a side size portion) Great side dish! Thanks!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2007 by kscams
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!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2008 by Lisa Michelle
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.

2 users found this review helpful


 
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Recipe Submitter:

ATWINE
Cooking Level: Intermediate
Living In: New York, New York, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 544

  • Total Fat: 16.8g
  • Cholesterol: 38mg
  • Sodium: 494mg
  • Total Carbs: 78.4g
  •     Dietary Fiber: 7.4g
  • Protein: 20.2g

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