Couscous and Asparagus Summer Salad
Perfect complement to your favorite grilled meat, poultry, or seafood.
|1 clove garlic|
|3 Tbsp fresh lemon juice|
|1 tsp Dijon mustard|
|1/2 cup Vera Jane's Extra-Virgin Olive Oil|
|Sea salt and freshly ground pepper|
|2½ cups Bowman & Landes Chicken Broth|
|2 cups Rustichella d'Abruzzo Fregola Sarda (toasted pasta aka Israeli Couscous)|
|2 cups asparagus spears, 1-inch pieces, blanched 2 minutes (about 1½ lb)|
|1 English cucumber, seeded, cut into ¾-inch cubes|
|1/2 cup Kalamata olives, pitted and halved|
|2 large green onions, chopped|
|1 cup cherry tomatoes, halved|
|1/4 cup fresh mint leaves, chopped, plus sprigs for garnish|
|6 oz feta cheese, coarsely crumbled (optional)|
Press garlic clove into small bowl. Add lemon juice and mustard; whisk in oil. Season dressing with salt and pepper. Bring the broth to boil in a medium saucepan. Mix in pasta. Cover, reduce heat to medium-low, and simmer until pasta is tender and all broth is absorbed, about 10 minutes. Transfer pasta to a large bowl; sprinkle with salt and pepper. Cool to room temperature, tossing occasionally, about 45 minutes (TIP: to shorten cooling time, spread pasta on a cookie sheet and place in refrigerator for about 15 to 20 minutes).
Mix asparagus, cucumber, olives, green onions, tomatoes, and chopped mint into pasta. Add dressing; toss. Gently mix in cheese, if desired.
Makes 8 servings
Per serving: 258 calories; 19g total fat; 2g saturated fat; 3mg cholesterol; 230mg sodium; 17g total carbohydrates; 7g protein;