Asparagus Salad with Olives, Lemon and Couscous

Asparagus Salad with Olives, Lemon and Couscous


  • 1– 2 Bunches Asparagus, Trimmed
  • 1–2 Tablespoons Olive Oil
  • Salt and Pepper to Taste
  • 1 ½ Cups Dry Israeli Couscous (Uncooked) or Use Orzo, Quinoa, Freekeh, or Regular Couscous (About 4 Cups Cooked)
  • ½ Cup Olives ( Pitted, Sliced)
  • ½ Cup Feta Cheese (Optional)
  • ½ Cup Toasted Pine Nuts (Optional, Sub Slivered Almonds)
  • ½ Cup Dill or Italian Parsley, Chopped
  • 2 Tablespoons Tarragon (Optional)
  • 3 Scallions, Sliced at A Diagonal
  • Zest from One Lemon (Divided)


  • ⅓ C Olive Oil
  • 3 Tablespoons Whole Grain Mustard
  • 2 Tablespoon Red Wine Vinegar
  • 2 Tablespoon Lemon Juice
  • 1 Tsp Salt
  • 1 Teaspoon Pepper


  • 425 F Oven.
  • Trim the Tough Ends of the Asparagus off. Lay them on A Baking Sheet and Drizzle with 1-2 T Olive Oil, Sprinkle with A Generous Pinch of Salt and Cracked Pepper, and Half of the Lemon Zest. Roast in the Oven Until Just Tender, About 20-25 Minutes. Cut Into Bite Size Pieces. (Alternatively, for Faster Preparation, Blanch Bite Size Pieces of Asparagus, with the Couscous Water, During the Last 2-3 Minutes of the Couscous’s c
    Cooking Time.)
  • Bring A Large Pot of Salted Water to A Boil. Add Israeli Couscous, and Cook.
  • Make the Dressing. In A Small Bowl, Stir All Ingredients Together.


  • Drain Couscous, and Place in A Large Bowl. Toss it with the Dressing, Olives, Asparagus, Feta, Pine Nuts, Fresh Herbs and Remaining Lemon Zest.
  • Taste and Adjust Salt and Lemon to Your Liking.
  • Serve Warm, or Chill and Serve as A Salad.
  • If Serving Chilled, Taste the Salad Once more Before Serving and Adjust Salt, Lemon and Olive Oil One more Time as the Couscous May Soak up Some of the Flavorful Dressing.