Asparagus With Israeli Couscous Salad

asparagus salad with feta
This tasty and beautiful in-season recipe pairs locally grown Asparagus with delicious Israeli Couscous. Make this for yourself or for your family.
Prep time: min
Cook time: min
Total time: min
Yield: 4 servings

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  • 1– 2 bunches asparagus, trimmed
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 ½ cups dry Israeli Couscous (uncooked)
  • ½ cup kalamata olives ( pitted, sliced)
  • ½ cup feta cheese
  • ½ cup toasted pine nuts
  • ½ cup Italian parsley, chopped
  • 2 tablespoons basil
  • 3 scallions, sliced at a diagonal
  • Zest from one lemon
  • ⅓ cup olive oil
  • 3 Tablespoons whole grain mustard
  • 2 Tablespoon Red wine vinegar
  • 2 Tablespoon lemon juice
  • 1 tsp salt
  • 1 teaspoon pepper


  1. Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 Tbps olive oil, salt and cracked pepper. Roast in the oven at 325, until just tender, about 20-25 minutes. Cut into bite size pieces. You can also grill the asparagus (in the video!).
  2. Bring a large pot of salted water to a boil. Add Israeli Couscous, and cook until al dente. (8-10 minutes.)
  3. Make the dressing. In a small bowl, stir all ingredients together.
  4. Drain couscous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs, scallions and lemon zest.
  5. Taste and adjust salt and lemon to your liking.
  6. Serve warm, or chill and serve as a salad.
  7. Enjoy!