Asparagus Feta And Couscous Salad Recipes

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ROASTED ASPARAGUS WITH FETA CHEESE



Roasted Asparagus with Feta Cheese image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 12 to 16 servings

Number Of Ingredients 7

4 bunches medium asparagus, ends trimmed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoon Dijon mustard
4 tablespoons champagne vinegar
1/2 cup olive oil
1 cup crumbled feta

Steps:

  • Preheat the oven to 425 degrees F.
  • Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets.
  • Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes.
  • Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary.
  • Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.

ISRAELI COUSCOUS SALAD WITH ASPARAGUS, CUCUMBER AND OLIVES



Israeli Couscous Salad With Asparagus, Cucumber and Olives image

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!

Provided by COOKGIRl

Categories     Cheese

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 384.4, Fat 20.9, SaturatedFat 6.3, Cholesterol 25, Sodium 395.5, Carbohydrate 39.1, Fiber 3.7, Sugar 2.5, Protein 11.1

ASPARAGUS, FETA AND COUSCOUS SALAD



Asparagus, Feta and Couscous Salad image

This elegant yet simple salad is lovely as a complement to a main course or on its own.

Provided by ABLOOM

Categories     Tomato Pasta Salad

Time 30m

Yield 4

Number Of Ingredients 7

2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste

Steps:

  • Cook couscous according to package instructions. Put aside and allow to cool slightly.
  • Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  • Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

Nutrition Facts : Calories 540.8 calories, Carbohydrate 77.7 g, Cholesterol 37.8 mg, Fat 16.7 g, Fiber 7.3 g, Protein 20.1 g, SaturatedFat 7.5 g, Sodium 493.6 mg, Sugar 5.5 g

ROASTED ASPARAGUS SALAD WITH FETA CHEESE



Roasted Asparagus Salad with Feta Cheese image

I was trying to come up with a flavorful salad that did not need dressing.

Provided by pbutler

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed and cut into bite-size pieces
2 tablespoons olive oil
1 pinch garlic powder, or to taste
4 cups lettuce leaves, cut into bite-size pieces
1 cup grape tomatoes, halved
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  • Bake in the preheated oven until asparagus are tender, about 20 minutes.
  • Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g

ASPARAGUS, FETA AND COUSCOUS SALAD



Asparagus, Feta and Couscous Salad image

This elegant yet simple salad is lovely as a complement to a main course or on its own.

Provided by ABLOOM

Categories     Tomato Pasta Salad

Time 30m

Yield 4

Number Of Ingredients 7

2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste

Steps:

  • Cook couscous according to package instructions. Put aside and allow to cool slightly.
  • Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  • Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

Nutrition Facts : Calories 540.8 calories, Carbohydrate 77.7 g, Cholesterol 37.8 mg, Fat 16.7 g, Fiber 7.3 g, Protein 20.1 g, SaturatedFat 7.5 g, Sodium 493.6 mg, Sugar 5.5 g

ASPARAGUS, FETA AND COUSCOUS SALAD



Asparagus, Feta and Couscous Salad image

This elegant yet simple salad is lovely as a complement to a main course or on its own.

Provided by ABLOOM

Categories     Tomato Pasta Salad

Time 30m

Yield 4

Number Of Ingredients 7

2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste

Steps:

  • Cook couscous according to package instructions. Put aside and allow to cool slightly.
  • Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  • Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

Nutrition Facts : Calories 540.8 calories, Carbohydrate 77.7 g, Cholesterol 37.8 mg, Fat 16.7 g, Fiber 7.3 g, Protein 20.1 g, SaturatedFat 7.5 g, Sodium 493.6 mg, Sugar 5.5 g

ASPARAGUS, FETA AND COUSCOUS SALAD



Asparagus, Feta and Couscous Salad image

This elegant yet simple salad is lovely as a complement to a main course or on its own.

Provided by ABLOOM

Categories     Tomato Pasta Salad

Time 30m

Yield 4

Number Of Ingredients 7

2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste

Steps:

  • Cook couscous according to package instructions. Put aside and allow to cool slightly.
  • Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  • Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

Nutrition Facts : Calories 540.8 calories, Carbohydrate 77.7 g, Cholesterol 37.8 mg, Fat 16.7 g, Fiber 7.3 g, Protein 20.1 g, SaturatedFat 7.5 g, Sodium 493.6 mg, Sugar 5.5 g

ASPARAGUS & COURGETTE SALAD WITH FETA & SESAME SEEDS



Asparagus & courgette salad with feta & sesame seeds image

Griddling vegetables gives them a deeper flavour, which matches the toasted seeds and salty cheese perfectly

Provided by Xanthe Clay

Categories     Lunch, Main course

Time 30m

Yield Serves 1 or 3-4 as side dish

Number Of Ingredients 8

1 tsp sesame seed
140g asparagus
50g pea
200g courgette
1 tsp sesame or olive oil
small handful rocket leaves
20g feta cheese
grated zest ½ lemon

Steps:

  • Heat a small frying pan and add the sesame seeds. Cook, shaking the pan and making sure the seeds don't burn. When they are fragrant and have turned a light teak colour, tip them onto a saucer.
  • Steam the asparagus for 3-4 mins until almost done. Drop into a bowl of iced water to cool, then drain and wrap in a tea towel to dry really well. Cook the peas for 3 mins in the boiling water used to steam the asparagus, then drain and cool under a cold tap. Slice the courgettes on the diagonal, about 0.5cm thick.
  • Heat a griddle pan until very hot. Brush the asparagus and courgette slices with the oil, and cook in batches until nicely striped with dark brown. Cut the asparagus into 5cm lengths.
  • Mix the asparagus, courgettes, peas, rocket, feta and lemon zest. Grind over some black pepper and sprinkle with the sesame seeds before serving.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

ASPARAGUS, BEAN, AND FETA SALAD



Asparagus, Bean, and Feta Salad image

Make and share this Asparagus, Bean, and Feta Salad recipe from Food.com.

Provided by chelseas

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups diagonally cut asparagus (cut into 1 inch pieces)
1 cup canned cannellini beans, rinsed and drained
1/2 cup radish, thinly sliced
1/2 cup crumbled feta cheese
2 tablespoons thinly sliced green onions
2 teaspoons fresh lemon juice
1 teaspoon of fresh mint, chopped
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • steam the asparagus, covered, 2 minutes or until crsip-tender. Rinse asparagus with cold water and drain.
  • Combine asparagus and next 4 ingredients in a large bowl.
  • Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture and toss gently to coat.

Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 3.1, Cholesterol 16.7, Sodium 382.6, Carbohydrate 18.6, Fiber 5.9, Sugar 3.1, Protein 10.4

ROASTED ASPARAGUS WITH FETA



Roasted Asparagus with Feta image

Pretty and festive, this simple-to-make side dish is delicious right out of the oven. -Phyllis Schmalz, Kansas City, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
Kosher salt to taste
2 medium tomatoes, seeded and chopped
1/2 cup crumbled feta cheese

Steps:

  • Arrange asparagus in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. , Bake, uncovered, at 400° for 15-20 minutes or until tender. Transfer to a serving dish; sprinkle with tomatoes and feta cheese. Serve immediately.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CRAB COUSCOUS SALAD



Crab Couscous Salad image

You can find imitation crab--otherwise referred to as surimi--at the seafood counter of your local supermarket.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 cups vegetable broth
1 tablespoon butter
1 package (8 ounces) couscous
6 tablespoons olive oil
1/4 cup lemon juice
1/4 teaspoon ground cumin
1-1/2 pounds imitation crabmeat, coarsely chopped
1-1/2 cups chopped peeled mangoes
1 cup quartered cherry tomatoes
1/4 cup chopped green onions

Steps:

  • In a saucepan, bring the broth and butter to a boil. Stir in the couscous. Remove from the heat; cover and let stand for 5 minutes. Transfer to a large bowl; cool to room temperature. Fluff with a fork., For dressing, in a small bowl, combine the oil, lemon juice and cumin. Add the crab, mangoes, tomatoes and onions to couscous. Drizzle with dressing and toss to coat.

Nutrition Facts :

ASPARAGUS, FETA AND COUSCOUS SALAD



Asparagus, Feta and Couscous Salad image

This elegant yet simple salad is lovely as a complement to a main course or on its own.

Provided by ABLOOM

Categories     Tomato Pasta Salad

Time 30m

Yield 4

Number Of Ingredients 7

2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste

Steps:

  • Cook couscous according to package instructions. Put aside and allow to cool slightly.
  • Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  • Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

Nutrition Facts : Calories 540.8 calories, Carbohydrate 77.7 g, Cholesterol 37.8 mg, Fat 16.7 g, Fiber 7.3 g, Protein 20.1 g, SaturatedFat 7.5 g, Sodium 493.6 mg, Sugar 5.5 g

ROASTED ASPARAGUS WITH FETA



Roasted Asparagus with Feta image

Make and share this Roasted Asparagus with Feta recipe from Food.com.

Provided by PalatablePastime

Categories     Cheese

Time 22m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 3/4-2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemon, zest of
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
kosher salt (to taste)
fresh ground black pepper (to taste)
1 -2 tablespoon chopped fresh Italian parsley
3 -4 ounces crumbled feta cheese
1 lemon (juice of, no seeds)

Steps:

  • Preheat oven to 400F.
  • Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
  • Bend asparagus gently until it breaks at a natural point and discard ends.
  • Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
  • Season asparagus with salt and pepper.
  • Sprinkle asparagus with crumbled feta cheese.
  • Roast at 400F for 12 minutes or until cooked to your liking.
  • Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
  • Serve hot.

COUSCOUS FETA SALAD



Couscous Feta Salad image

The combination of feta cheese, black olives, and ripe tomatoes gives this recipe a delicious Mediterranean cuisine flavor. adopted from Caring 4 Cancer Recipes time does not include chilling time

Provided by Chef1MOM-Connie

Categories     Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups couscous
2 tablespoons olive oil
1 green chili pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 minced garlic cloves
1 1/2 cups frozen shelled edamame
3 cups cherry tomatoes, halved
1 cup of fresh mint or 1 cup basil leaves, chopped
1 bunch scallion, sliced (green onions)
1 tablespoon fresh lemon juice
2/3 cup crumbled feta cheese
black olives, if desired (kalamata)
salt and pepper, to taste

Steps:

  • Combine couscous, ½ tablespoon olive oil, minced chili, cumin, coriander, and garlic and edamame in a bowl.
  • Add two cups boiling water to mixture, cover, and let stand 5 minutes, until water is absorbed.
  • While couscous mixture is absorbing water, combine halved tomatoes, mint or basil leaves, scallions, and lemon juice in a separate bowl.
  • Combine cooled couscous mixture with tomato mixture, add remaining olive oil, and mix.
  • Add feta cheese and gently mix to combine.
  • Garnish with black olives, if desired.
  • Add salt and pepper to taste and enjoy!

Nutrition Facts : Calories 377.4, Fat 13.2, SaturatedFat 3.7, Cholesterol 14.8, Sodium 214.6, Carbohydrate 49.1, Fiber 7.9, Sugar 3.8, Protein 18.2

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING



Salmon and Couscous Salad With Cucumber-Feta Dressing image

The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.

Provided by Yasmin Fahr

Categories     brunch, dinner, lunch, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 1/2 cups pearl couscous
1 1/2 cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
1/2 cup crumbled feta
1/4 packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
1/4 packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced

Steps:

  • Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
  • Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
  • While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
  • Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
  • Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

ASPARAGUS COUSCOUS



Asparagus Couscous image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

1 cup couscous
Zest of 1/2 lime
2 teaspoons vegetable oil
1 teaspoon coarse salt
8 ounces asparagus, sliced 1/4-inch thick on the bias

Steps:

  • Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
  • Bring 2 cups water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

FETA COUSCOUS SALAD



Feta Couscous Salad image

Make and share this Feta Couscous Salad recipe from Food.com.

Provided by eillena

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups chicken broth
1 cup instant couscous
1 1/2 cups crumbled feta cheese
1 1/4 cups cucumbers, diced
1 cup tomatoes, diced
3/4 cup red bell pepper, diced
1/4 cup green onion, chopped
1/4 cup fresh basil, chopped
1/3 cup white wine vinegar or 1/3 cup lemon juice
1/3 cup olive oil
1 garlic clove, minced
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Heat broth until boiling and stir in couscous. Cover and remove from heat. Let it stand for five minutes. Transfer to a large bowl and fluff couscous with with and let cool for ten minutes.
  • Add feta, cucumber, tomato, pepper, green onion and fresh basil.
  • Prepare the dressing. Combine vinegar, oil, garlic and sugar.
  • Pour dressing over couscous and vegetables and add salt and pepper to taste.

Nutrition Facts : Calories 338.2, Fat 20.6, SaturatedFat 7.4, Cholesterol 33.4, Sodium 632.2, Carbohydrate 27.9, Fiber 2.5, Sugar 3.9, Protein 10.8

ROASTED ASPARAGUS WITH FETA



Roasted Asparagus with Feta image

Categories     Vegetable     Side     Roast     Vegetarian     Quick & Easy     Feta     Asparagus     Spring     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 1/2 pound medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounce feta (preferably French), crumbled (1/2 cup)

Steps:

  • Put oven rack in lower third of oven and preheat oven to 500°F.
  • Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.

ASPARAGUS, FETA AND COUSCOUS SALAD



Asparagus, Feta and Couscous Salad image

This elegant yet simple salad is lovely as a complement to a main course or on its own.

Provided by ABLOOM

Categories     Tomato Pasta Salad

Time 30m

Yield 4

Number Of Ingredients 7

2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste

Steps:

  • Cook couscous according to package instructions. Put aside and allow to cool slightly.
  • Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  • Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

Nutrition Facts : Calories 540.8 calories, Carbohydrate 77.7 g, Cholesterol 37.8 mg, Fat 16.7 g, Fiber 7.3 g, Protein 20.1 g, SaturatedFat 7.5 g, Sodium 493.6 mg, Sugar 5.5 g

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From cleananddelicious.com


SPRING ASPARAGUS SALAD WITH FETA RECIPE - DANE ALLCHORNE ...
Step 1. Fill a medium bowl with ice water. Using a sharp vegetable peeler, peel half of the asparagus lengthwise into ribbons. Transfer to the ice …
From foodandwine.com


ASPARAGUS WITH TOMATO AND FETA RECIPE | MYRECIPES
Step 1. Preheat oven to 425°. Place tomatoes and olive oil on a jelly-roll pan; toss. Bake at 425° for 4 minutes. Add asparagus; bake 9 minutes. Top with vinegar, salt, pepper, and crumbled feta cheese. Advertisement.
From myrecipes.com


ASPARAGUS, CORN AND FETA SALAD RECIPE
Toss to coat the spears and place in a single layer on a lined baking sheet. Bake at 425°F for 10 minutes. Remove from the oven and let cool before chopping into small pieces. Boil corn and cut it off the cob. Let cool and add to a bowl with asparagus. Add olive oil, feta and cayenne pepper. Mix all ingredients until combined.
From nutritiouslife.com


RECIPES/ASPARAGUS-FETA-AND-COUSCOUS-SALAD.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


ASPARAGUS SALAD RECIPE - LOVE AND LEMONS
2021-04-15 Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl. At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper.
From loveandlemons.com


COUSCOUS SALAD RECIPES | ALLRECIPES
2022-01-12 View Recipe. this link opens in a new tab. Couscous is combined with green onions, red pepper, cilantro, corn, and black beans. A refreshing dressing made with lime juice, vinegar, and cumin brings all the ingredients together in this colorful summer salad with southwest flavors. 18 of 22.
From allrecipes.com


ASPARAGUS SALAD WITH LEMON & FETA RECIPE | MYRECIPES
Step 1. BRING about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels. Advertisement. Step 2. MEANWHILE, mix mustard and lemon juice in small bowl.
From myrecipes.com


ASPARAGUS SALAD WITH FETA – A COUPLE COOKS
2020-04-08 Make the Sauteed Asparagus. Remove to a bowl until serving. Make the Dijon Mustard Dressing. To serve, clean and dry the salad greens as necessary. Place the greens on serving plates, then top with sauteed asparagus, red onion, radishes, feta cheese crumbles, and lemon zest. Drizzle with dressing and serve.
From acouplecooks.com


COUSCOUS WITH FETA RECIPE - PERFECT FOR PACKED LUNCHES
Method. Put a kettle of water on to boil. Carefully measure out 150ml of boiled water. Add the stock powder or cube and stir to mix. Put the couscous into a bowl, pour in the stock and cover the bowl with cling film. Leave for 5 minutes until the stock has been absorbed. Uncover the bowl and stir the couscous with a fork to loosen the grains.
From deliciousmagazine.co.uk


BEST ROASTED ASPARAGUS SALAD RECIPE - HOW TO MAKE ROASTED ...
2021-02-11 Heat oven to 425°F. On a small rimmed baking sheet, toss asparagus with 1 tablespoon oil and ¼ teaspoon each salt and pepper. Roast until just tender, 8 to 12 minutes; transfer to platter.
From goodhousekeeping.com


CHICKPEA & FETA COUSCOUS SALAD | CANADIAN LIVING
Cumin Dressing. In small bowl, whisk together oil, lemon juice, cumin, maple syrup, turmeric and mustard. Season with salt and pepper. ( Make-ahead: Can be refrigerated for up to 1 week .) In large bowl, combine couscous, carrot, cucumber, chickpeas, feta, raisins and parsley. Add dressing, mixing gently to coat. Sprinkle with almonds.
From canadianliving.com


ASPARAGUS, TOMATO AND FETA SALAD SUMMER RECIPE - SIMPLEMOST
2019-03-25 Once the asparagus is lightly browned, remove from the oven and set aside to cool. Once its cooled, cut the asparagus into smaller, 1-inch …
From simplemost.com


SMOKED HADDOCK WITH GARLICKY CREAM AND RAW ASPARAGUS SALAD ...
2 days ago Put the pan over a low heat and bring just to a simmer. Lower the fish into the pan and pop a lid on. Keep the heat on low and cook for six minutes. Then turn the heat off …
From telegraph.co.uk


COUSCOUS SALAD RECIPE - COOKING CLASSY
2021-08-19 How to Cook Couscous. Bring water to a boil in a medium saucepan. Right when it reaches a boil remove from heat and right away stir in couscous and salt and cover. Let rest 5 minutes. Let rest 5 minutes. Drizzle in 1 tsp olive oil, fluff with a fork and let cool about 10 minutes in a salad bowl (toss occasionally if possible to reduce sticking).
From cookingclassy.com


ASPARAGUS FARRO FETA SALAD - RECIPE RUNNER
1/3 cup crumbled feta cheese. Instructions. In a medium sized saucepan, bring the 2 cups of water to a boil. Add in the farro and return to a boil. Once boiling, cover with a lid and lower the heat so that the farro is simmering. Cook for 20-25 minutes or until tender and chewy. Let the farro cool to room temperature.
From reciperunner.com


10 BEST COUSCOUS FETA CHICKPEA SALAD RECIPES | YUMMLY
Chickpea Salad A Cedar Spoon. chickpeas, bell pepper, salt, fresh mint, feta cheese, cherry tomatoes and 10 more.
From yummly.com


ASPARAGUS, FETA AND COUSCOUS SALAD | WOMEN'S HEALTH & FITNESS
2008-03-16 Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and …
From womenshealthandfitness.wordpress.com


ROASTED ASPARAGUS SALAD WITH CRANBERRIES AND FETA CHEESE ...
2021-10-21 Place the baking sheet in the oven for 10 minutes. Remove the asparagus from the oven. Allow to cool slightly, then transfer the asparagus to a serving platter. Line the asparagus up in a single-layer. Sprinkle with the cranberries, pine nuts, and feta cheese across the center of the asparagus.
From afoodloverskitchen.com


FETA-COUSCOUS SALAD RECIPE | MYRECIPES
Spoon onto a baking sheet, and spread in a thin layer; let stand 7 minutes or until cool. Advertisement. Step 2. Combine tomato, next 5 ingredients, and 1/4 cup dressing in a bowl. Add cooled couscous to parsley mixture, and toss well. Step 3. Combine spinach and 1/4 cup dressing; toss gently. Place spinach mixture on each of 4 individual plates.
From myrecipes.com


PEARL COUSCOUS SALAD WITH FETA AND BEET: A DELICIOUS ...
2019-01-05 Preheat oven to 400 degrees F. Peel and dice beets, then spread onto a parchment-lined baking sheet. Drizzle with oil, tossing to evenly coat, then roast for 30 minutes, or until fork-tender. Meanwhile, bring water to a boil in a medium pot and add couscous.
From amandascookin.com


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