Imagine a vibrant, zesty salad that captures the essence of Middle Eastern cuisine in every single bite! This Israeli Couscous Salad is not just a dish—it's a culinary journey that combines the nutty texture of perfectly cooked couscous with the crisp freshness of asparagus and cucumber, punctuated by the bold, briny punch of Kalamata olives. Perfect for summer gatherings, quick lunches, or as a stunning side dish that will have your guests asking for seconds!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup Israeli couscous, cooked
- 1 cup asparagus, blanched and chopped
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 2 tablespoons lemon vinaigrette
Instructions
- Fill a medium saucepan with water and bring to a boil. Add Israeli couscous and a pinch of salt. Cook according to package instructions, typically 8-10 minutes, until tender but still firm.
- While couscous is cooking, prepare an ice bath in a large bowl with cold water and ice cubes.
- Trim the woody ends of asparagus and cut into 1-inch pieces. Blanch asparagus in boiling salted water for 2-3 minutes until bright green and crisp-tender.
- Immediately transfer blanched asparagus to the ice bath to stop cooking and preserve bright color. Drain and pat dry with paper towels.
- Dice cucumber into small, uniform cubes, removing seeds if desired for a cleaner texture.
- Drain cooked couscous and rinse with cold water to stop cooking. Transfer to a large mixing bowl and let cool to room temperature.
- Pit and slice Kalamata olives into thin rings.
- Add blanched asparagus, diced cucumber, and sliced olives to the cooled couscous.
- Drizzle lemon vinaigrette over the salad and gently toss to combine all ingredients.
- Refrigerate for 15-20 minutes to allow flavors to meld together before serving.
- Taste and adjust seasoning with salt and pepper if needed before serving chilled or at room temperature.
Tips
- Always rinse your couscous with cold water after cooking to prevent clumping and cool it quickly.
- For maximum flavor, let the salad rest in the refrigerator for at least 15-20 minutes before serving to allow the ingredients to marinate.
- Use fresh, high-quality ingredients—especially for the lemon vinaigrette—to elevate the overall taste.
- If asparagus is out of season, you can substitute with green beans or sugar snap peas.
- For added protein, consider mixing in some crumbled feta cheese or grilled chicken.
- Toast the couscous lightly in a bit of olive oil before cooking for a deeper, nuttier flavor profile.
- Make sure to blanch asparagus quickly to maintain its bright green color and crisp texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
