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Asparagus, Feta and Couscous Salad


"This elegant yet simple salad is lovely as a complement to a main course or on its own."
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30 m servings 541 cals
Original recipe yields 4 servings


  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 77.7g
  • 25%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 111
  1. 166 Ratings

Most helpful positive review

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 fu...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 fu...

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 ha...

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 blen...

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 hal...

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...

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 bec...

I used some roasted asparagus I had left over and it really made this recipe. Try with grilled or roasted asparagus for a fabulous variation.

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!

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 ...