Seasonal Recipes

Spring Asparagus Salad with Israeli Cous Cous and herbs

1-2 bunches asparagus
2 cups Israeli Cous Cous (uncooked)
½ cup kalamata olives (pitted and smashed)
½ cup sheeps feta or goats curd
1 handful toasted pine nuts/almonds/walnuts/hazelnuts/any nuts! 
Handful fresh mint, tarragon or parsley
Zest from one lemon

Dressing:
⅓ cup olive oil
3 tablespoons whole grain mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tsp salt
1 teaspoon pepper
INSTRUCTIONS
  1. Preheat oven (about 180C) or grill.
  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 minutes. Cut into bite size pieces. (Alternatively, steam)
  3. In saucepan heat 2 tablespoons of olive oil on medium and toast 2 cups Israeli Cous Cous until golden. Add enough water to cover and simmer until water absorbed.
  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.