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Asparagus Salad


• 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
• Dressing:
• 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.

With Love


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.