Recipe by COOKGIRl
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!
Top Review by lmkga
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.)
- 1 garlic clove, 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 (homemade is best) or 2 1⁄2 cups chicken broth (homemade is best)
- 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 olive, pitted, cut in half
- 2 large green onions, chopped
- 1⁄4 cup fresh mint leaves (plus a few sprigs for garnish-*NOT* dried mint!)
- 1 1⁄2 cups feta cheese, crumbled
Directions See How It's Made
- 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.
- 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.
- 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.
- Garnish with mint sprigs.