Asparagus Salad With Olives, Mint, Lemon And Israeli Cous Cous Recipe

Cooking Directions

• STEP 1.Cook the Israeli cous cous according to package instructions. Drain and set aside.
• STEP 2.Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain and cut into bite-sized pieces.
• STEP 3.In a large bowl, combine the cooked cous cous, asparagus, olives, mint leaves, lemon zest, lemon juice, olive oil, salt, and pepper. Toss to combine.
• STEP 4.Let the salad sit for 10-15 minutes to allow the flavors to meld together.
• STEP 5.Serve chilled or at room temperature. Enjoy!

Cooking Tips

• You can add other vegetables like cherry tomatoes or cucumbers to the salad for extra freshness.
• To make the salad more filling, add grilled chicken or shrimp.
• Feel free to adjust the amount of lemon juice and olive oil to suit your taste.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Bring the salad to room temperature before serving or enjoy it chilled.
• Serve the salad as a side dish or as a light lunch or dinner.