Feta, Asparagus and Couscous Salad
I love this combination. It happened by accident and now I make it often. It is quick yet filling so it can be a main or side.
Ingredients
Serves: 4
- 2 cups couscous
- 1 bunch fresh asparagus, trimmed and cut into 5cm pieces
- 1 punnet cherry tomatoes, halved
- 200g feta cheese, crumbled
- 60ml balsamic vinegar
- 40ml extra-virgin olive oil
- black pepper
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Cook couscous according to package instructions. Put aside and allow to cool slightly.
- Meanwhile, place asparagus in a steamer over 5cm of boiling water, and cover. Cook until tender but still firm, about 3 to 5 minutes. Drain and cool.
- Toss the asparagus, tomatoes and feta with couscous. Blend together the olive oil, balsamic vinegar and black pepper and pour over couscous. Toss and serve.
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Reviews and Ratings
Global Ratings:
(170)
Reviews in English (113)
This sounds like a yummy recipe but it should probably be under vegetarian not vegan as fetta is an animal product. - 21 Jan 2010
This recipe is not "vegan" due to the use of Feta (goats) cheese. Unless the cook can obtain vegan feta (not easy to find) or replaces with another soy based cheese. The vegan tag should be removed. - 10 Oct 2009
Love this recipe, but after making it several times now I've found that you only need 1 tbs of vinegar and 1 tbs of olive oil (or none at all). The vinegar can be overpowering if you use the full amount called for, especially when doubling the recipe. 2/3c uncooked couscous will feed 6-8 as a side. Again, the recipe is delicious. Thanks! - 24 Jul 2007 (Review from Allrecipes USA and Canada)
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