Israeli Couscous Salad With Asparagus, Cucumber and Olives

Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

From Bon Appetit, June 2006. I discovered Israeli couscous at a restaurant over a year ago and set out to find it to try in standard couscous recipes. (Believe it or not I found Israeli couscous for sale at Safeway grocery store by sheer accident!) Quite thrilled to find this recipe very recently!

Ingredients Nutrition


  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.
  3. Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
  4. Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.
  5. Garnish with mint sprigs.
Most Helpful

Refreshing, healthy, great presentation. It was even better the next day. The only change is that I would double the amount of olives (actually this was suggested by my hubby and I agree.)

lmkga January 30, 2012