• 1-2 bunches asparagus
• 2 Cups Cous Cous (uncooked)
• ½ Cup kalamata olives ( pitted, sliced)
• ½ Cup feta
• ½ toasted pine nuts ( optional)
• Handful fresh mint, tarragon or Italian parsley
• Zest from one lemon
• ⅓ C olive oil
• 3 Tablespoons whole grain mustard
• 2 Tablespoon Red wine vinegar
• 2 Tablespoon lemon juice
• 1 tsp salt
• 1 teaspoon pepper
1. F oven.
2. 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, along with the cous cous, during the last 2 minutes of the cous cous’s cooking time.)
3. Bring a large pot of salted water to a boil. Add 2 cups Israeli Cous Cous, and cook until al dente.
4. While cous cous is cooking, make the dressing. In a small bowl, stir all ingredients together.
5. Drain cous cous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest. Serve warm, or chill and serve as a salad.