Recipe submitted by Lisa Henry VanMansum
Ingredients:
1-2 bunches asparagus
2 cups cous cous (uncooked)
1/2 cup kalamata olives (pitted, sliced)
1/2 cup feta
1/2 toasted pine nuts (optional)
Handful fresh mint, tarragon or Italian parsley
Zest from one lemon
Dressing:
1/3 cup olive oil
3 tablespoons whole grain mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper
Directions:
Preheat oven to 400 degrees.
Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 tablespoons of olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest.
Roast in the oven until tender, about 20-25 minutes. Cut into bite size pieces.
Bring a large pot of salted water to a boil. Add 2 cups cous cous, and cook until al dente.
While the cous cous is cooking, make the dressing. In a small bowl, stir all ingredients together.
Drain the 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.
Recipe submitted by Lisa Henry VanMansum |
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