Ingredients:
- 1 ½ cups Instant (Quick-Cooking) Couscous
- 1 ½ cups Boiling Water or Vegetable Broth
- 1 bunch (approx. 1 lb) Fresh Asparagus Spears
- 1 pint Cherry or Grape Tomatoes (halved or quartered)
- ¼ cup finely diced Red Onion
- ½ cup chopped Fresh Parsley
- ¼ cup chopped Fresh Mint (optional)
- ½ cup crumbled Feta Cheese (optional)
- ¼ cup Toasted Pine Nuts or Sliced Almonds (for topping)
- ¼ cup Fresh Lemon Juice
- ⅓ cup Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- 1 small clove Garlic, minced
- ¾ teaspoon Sea Salt
- ½ teaspoon Freshly Ground Black Pepper
Instructions:
- Snap off the woody ends of the asparagus. Blanch asparagus in boiling salted water for 2-3 minutes until bright green and tender-crisp. Immediately plunge into an ice bath to stop cooking; drain well and chop into 1-inch pieces. Halve or quarter tomatoes. Dice the red onion.
- Bloom the Couscous: Place couscous in a large bowl. Pour boiling water/broth over the couscous, add ½ tsp salt, and one tablespoon of the olive oil. Cover tightly with a plate or lid and let stand undisturbed for 5-7 minutes until all liquid is absorbed.
- Remove the cover. Use a fork to gently fluff the couscous grains until light and separated. Set aside to cool slightly (about 5 minutes).
- Prepare Vinaigrette: Combine all vinaigrette ingredients (lemon juice, remaining olive oil, Dijon, garlic, salt, pepper) in a jar. Seal the lid tightly and shake vigorously until emulsified and slightly creamy. Taste and adjust seasoning.
- Assemble the Salad: Add the cooled, fluffed couscous, chopped asparagus, tomatoes, parsley, mint, and red onion to the large mixing bowl.
- Dress and Finish: Pour about two-thirds of the vinaigrette over the salad. Toss gently to ensure everything is coated evenly. Fold in the crumbled feta (if using).
- Rest and Serve: Allow the salad to rest at room temperature for at least 10 minutes so the couscous soaks up the dressing flavours. Toss one final time before topping with toasted nuts and serving.