Roasted asparagus, fresh cherry tomatoes, garlicky couscous, and feta cheese with a simple vinaigrette. A great Spring side dish!

ROASTED ASPARAGUS, TOMATO, & FETA COUSCOUS

Roasted asparagus, fresh cherry tomatoes, garlicky couscous, and feta cheese with a simple vinaigrette. A great Spring side dish!



Roasted asparagus, fresh cherry tomatoes, garlicky couscous, and feta cheese with a simple vinaigrette. A great Spring side dish!

Ingredients

  • 1 bunch fresh asparagus
  • Salt and pepper
  • 1 fresh lemon
  • 1 package (5.8 ounces) Roasted Garlic and Olive Oil Couscous (I buy the Near East mix, you can substitute 1 cup plain cooked couscous)
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons olive oil, separated
  • 1/2 teaspoon minced garlic
  • 1 teaspoon dijon mustard
  • 1/2 tablespoon honey
  • 1/2 of 1 container (10.5 ounces) ripe cherry tomatoes, sliced
  • 1/3 cup feta cheese, crumbled

Directions


  • Preheat the oven to 425 degrees F. Break off the woody ends of the asparagus. Toss the asparagus, 2 tablespoons olive oil, about 1 teaspoon salt, and 1/2 teaspoon pepper (or to taste) together on a large sheet pan. 
  • Bake in the oven for 12-17 minutes (depending on the asparagus thickness), flipping the spears once halfway into the cooking time. Remove and squeeze 1 tablespoon lemon juice over the spears. Allow to cool and chop into 2-inch pieces.
  • Meanwhile, prepare the packaged couscous according to package directions. Allow to cool.
  • While the asparagus is cooking, prepare the dressing. Pour the vinegar in a small saucepan over medium heat. Bring to a boil and reduce until the vinegar is halved (about 1 and 1/2 tablespoons). Allow to slightly cool and toss with the remaining 2 tablespoons olive oil, minced garlic, dijon mustard, and honey. Briskly whisk and season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste).
  • Halve the cherry tomatoes.
  • Add the cooled couscous, cooled chopped asparagus, and cherry tomatoes to a large bowl. Lightly toss. Add dressing to taste and another fresh squeeze of lemon if desired. Lightly toss again and then top with the crumbled feta cheese. Enjoy immediately.
  • If you don't plan on eating all of the salad, only dress what you will eat (this salad doesn't sit well with the dressing for an extended time).

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