Ingredients
2.5 cups chicken broth
2 cups couscous
2 cups asparagus, cut into 1/2 inch pieces and blanched for 2 minutes
2 cups 1/2 inch seeded cucumbers
0.5 cups pitted Calamata olives
2 large scallions, chopped
0.25 cup chopped mint leaves (if you have fresh, use a little more)
1.5 cups crumbled feta cheese
Dressing:
1 crushed garlic clove
3.5 tablespoons lemon juice
1 teaspoon dijon mustard
0.5 cup olive oil
salt and pepper to taste
Preparation
Cook couscous in chicken broth. Set aside to cool.
Blanche asparagus and set aside to cool
Mix ingredients for dressing, whisk.
In a large bowl, combine couscous, asparagus, olives, cucumbers, scallions, mint, and feta. Pour dressing over ingredients, mix and serve.
