Recipe: Israeli Couscous, Asparagus, Cucumber and Olive Salad

ISRAELI COUSCOUS, ASPARAGUS, CUCUMBER AND OLIVE SALAD

1 garlic clove
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Salt and pepper to taste
2 1/2 cups low-salt chicken broth
2 cups toasted Israeli couscous (about 6 ounces; this is not a grain but a small, round, toasted pasta available in supermarkets or Middle Eastern markets)
2 cups 1/2-inch pieces thin asparagus spears, blanched 2 minutes
2 cups 1/2-inch cubes seeded English hothouse cucumber
1/2 cup pitted Kalamata olives, halved
2 large green onions, chopped
1/4 cup fresh mint leaves; plus sprigs for garnish
1 1/2 cups coarsely crumbled feta cheese (about 7 ounces)

Press garlic clove into small bowl. Add lemon juice and mustard; whisk in oil. Season dressing with salt and pepper.

Bring broth to boil in heavy medium saucepan. Mix in couscous. Cover, reduce heat to medium-low, and simmer until couscous is tender and all broth is absorbed, about 10 minutes. Transfer couscous to a large bowl; sprinkle with salt and pepper. Cool to room temperature, tossing occasionally, about 45 minutes.

Mix asparagus, cucumber, olives, green onions and 1/4 cup mint leaves into couscous. Add dressing; toss. Gently mix in cheese. Garnish with mint sprigs and serve.

Can be made 2 hours ahead. Let stand at room temperature.

Makes 8 servings
Source: Bon Appetit magazine, June 2006