Ingredients:

  • 1 cup (175 g) Fine Grain/Moroccan Couscous
  • 1 ½ cups (350 ml) Vegetable or Chicken Stock (low sodium preferred)
  • 1 tbsp (15 ml) Extra Virgin Olive Oil (plus extra for drizzling)
  • ½ tsp Sea Salt (plus extra for blanching water)
  • ⅓ cup (80 ml) Extra Virgin Olive Oil (high quality, for vinaigrette)
  • 3 tbsp (45 ml) Fresh Lemon Juice (from 1 medium lemon)
  • 1 tsp Lemon Zest (packed, from the same lemon)
  • 1 tsp (5 g) Dijon Mustard (smooth style)
  • 1 clove Garlic, minced very finely
  • ½ tsp Sea Salt (for vinaigrette)
  • ¼ tsp Freshly Cracked Black Pepper
  • 1 large bunch (approx. 300 g) Asparagus Spears, tough ends snapped off
  • 1 pint (350 g) Cherry or Grape Tomatoes, halved
  • ½ cup (75 g) Red Onion, finely diced
  • ¾ cup (100 g) Feta Cheese, crumbled
  • ¼ cup (10 g) Fresh Parsley, chopped finely (flat-leaf preferred)
  • 2 tbsp (5 g) Fresh Mint or Basil, chopped (optional)

Instructions:

  1. Prepare the Asparagus: Snap the woody ends off the asparagus. Bring a large pot of salted water to a rolling boil. Prepare an ice bath (a large bowl filled with cold water and ice). Drop the asparagus into the boiling water for 2–3 minutes until bright green and crisp-tender. Immediately drain the asparagus and plunge it into the ice bath to halt the cooking process. Drain well and chop into 1-inch (2.5 cm) pieces.
  2. Cook the Couscous: Bring the stock and salt to a boil in a medium saucepan. Remove from heat immediately. Stir in 1 tbsp of olive oil. Pour the couscous into the hot liquid, cover tightly with a lid, and let stand undisturbed for 5 minutes. After 5 minutes, uncover and fluff the couscous thoroughly with a fork. Spread the couscous onto a tray or wide plate to cool quickly to room temperature.
  3. Prepare the Vinaigrette: In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the ⅓ cup of olive oil while continuously whisking until the dressing is emulsified (slightly thickened). Taste and adjust seasoning if needed.
  4. Combine Components: In the large mixing bowl, gently combine the cooled couscous, the chopped asparagus, halved tomatoes, and diced red onion.
  5. Dress the Salad: Pour the prepared vinaigrette over the couscous mixture. Toss gently but thoroughly until everything is evenly coated.
  6. Add Finishing Touches: Gently fold in the crumbled Feta cheese and the chopped fresh herbs (parsley and mint/basil). Be mindful not to overmix, which can break up the Feta.
  7. Rest and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes (up to 4 hours) to allow the flavors to marry. Do not skip this chilling step for maximum flavor.
  8. Final Check: Before serving, give the salad a final gentle toss and adjust salt/pepper if necessary. Serve chilled or at room temperature.