Israeli Couscous Salad with Asparagus Cucumber and Olives

Bright, fresh, and irresistibly flavorful, this Israeli Couscous Salad with Asparagus, Cucumber, and Olives is a delightful Mediterranean-inspired dish perfect for any occasion. Featuring tender pearls of Israeli couscous, crisp blanched asparagus, juicy cherry tomatoes, and the briny bite of Kalamata olives, this salad is a harmonious blend of textures and tastes. A zesty dressing made with extra-virgin olive oil, fresh lemon juice, and minced garlic ties all the ingredients together, while fresh parsley and mint add a fragrant, herbaceous twist. Optional crumbled feta cheese delivers a creamy, tangy finish if desired. Ready in just 25 minutes, this versatile recipe can be served as a light main course, a vibrant side dish, or a refreshing make-ahead salad for picnics and potlucks. Perfectly showcasing seasonal vegetables and bold flavors, this couscous salad is sure to become a staple in your meal rotation!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Israeli couscous
• 1.5 cups Water
• 1 bunch Asparagus
• 1 English cucumber
• 0.5 cup Kalamata olives, pitted and halved
• 1 cup Cherry tomatoes, halved
• 0.25 cup Fresh parsley, chopped
• 2 tablespoons Fresh mint, chopped
• 3 tablespoons Extra-virgin olive oil
• 2 tablespoons Lemon juice
• 1 clove Garlic, minced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Feta cheese, crumbled (optional)

Directions

Step 1

Bring 1.5 cups of water to a boil in a medium saucepan. Add the Israeli couscous and a pinch of salt. Reduce the heat to low, cover, and simmer for 8-10 minutes or until the couscous is tender and the water is absorbed. Fluff with a fork and set aside to cool.

Step 2

While the couscous cooks, prepare the asparagus by trimming the woody ends. Bring a small pot of water to a boil and blanch the asparagus for 1-2 minutes until bright green and tender-crisp. Immediately transfer the asparagus to an ice water bath to stop the cooking process. Pat dry and cut into 1-inch pieces.

Step 3

Dice the cucumber into small cubes and set aside.

Step 4

In a large mixing bowl, combine the cooked couscous, asparagus, cucumber, halved Kalamata olives, cherry tomatoes, parsley, and mint.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.

Step 6

Pour the dressing over the couscous salad and toss until everything is evenly coated.

Step 7

If using feta cheese, sprinkle it over the salad just before serving.

Step 8

Serve immediately or refrigerate for up to 2 days. Enjoy this vibrant, refreshing salad as a standalone dish or as a side!

Nutrition Facts

Serving size	(1761.9g)

Amount per serving	% Daily Value*
Calories	1879.4

Total Fat 99.4g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 106.8mg	0%
Sodium 4204.3mg	0%
Total Carbohydrate 202.0g	0%
Dietary Fiber 29.8g	0%
Total Sugars 20.5g
Protein 58.5g	0%

Vitamin D 0IU	0%
Calcium 1086.0mg	0%
Iron 21.6mg	0%
Potassium 2842.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 12.1%

Carbs: 41.7%