Israeli Couscous Salad With Asparagus, Cucumber, and Olives



1 garlic cloves peeled and finely minced
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
salt to taste
pepper to taste
2 1/2 cups vegetable broth
2 cups israeli couscous; toasted
2 cups asparagus spears; cut into 1/2-inch pieces, blanched
2 cups English cucumbers; seeded, cut into 1/2-inch cubes
1/2 cup kalamata olives; pitted, cut in half
2 large green onions; chopped
1 1/2 cups feta cheese; crumbled

1. In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
2. Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes. Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
3. Once cooled, stir in the blanched asparagus, cucumber, olives, and green onions. Add the dressing and toss to coat. Gently mix in the feta cheese.

Yield: 8 servings

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