1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
black pepper to taste
Instructions
Cook couscous according to package instructions. Put aside and allow to cool slightly.
Meanwile, place asparagus in a a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
Originally Submitted
4/11/2010
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