Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Salads, Side Dishes, Vegetarian
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Tags:
Couscous is not technically a grain, but is more like a pasta. Keep couscous in your pantry and you’ve got the beginnings of an endless assortment of quick meals.
- 1 1/2 Cups Pearl (Israeli) Couscous
- 2 3/4 Cups Water
- 1/2 Teaspoon Kosher Salt
- 1 Pound Asparagus (Trimmed)
- 1 Cup Cooked Peas
- 1 Cup Sliced Radishes
- 1 Cup Crumbled Feta Cheese
- 3 Tablespoons Olive Oil
- 1 Teaspoon Dried Oregano
- 1 Lemon (Zest & Juice)
- 1 Tablespoon Chopped Chives
- In medium-size saucepan bring 2 3/4 Cups water to a boil. Add kosher salt and stir. Add couscous. Remove from heat and let sit for 5 minutes. Couscous should be light and fluffy. Be sure to allow the couscous to absorb the water. Fluff with a fork.
- Bring medium-size saucepan of water to boil. Add asparagus and cook 5 minutes until just tender. Drain and rinse with cold water until cool. Pat dry with paper towels.
- In large-size bowl add asparagus, peas, radishes feta, olive oil, lemon zest, lemon juice, and oregano. Toss in couscous until well combined. Garnish with chopped chives.
- Serve immediately.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
- "Work With What You Got!"
- ©Tiny New York Kitchen © 2018 All Rights Reserved
