Mint & Feta Israeli Couscous Salad with Lemon Vinaigrette

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 30 minutes

Ingredientes

1 cup Israeli couscous (also known as pearl couscous)

1 cup asparagus (cut into 1-inch pieces)

1 cup shelled English peas

3/4 cup cherry or grape tomatoes (halved)

2 tbsp fresh mint (julienned)

4 oz feta cheese (1/2 a block)

zest of lemon

1/3 cup extra virgin olive oil

3 tbsp lemon juice

1 tsp honey

1 tsp Dijon mustard

1/2 tsp grated garlic

1/2 tsp oregano

salt (to taste)

pepper (to taste)

Instrucciones

Bring 2 cups of water to boil in a medium pot.

Add Israeli couscous and cook until al dente, about 10 minutes.

Drain couscous, place into a large bowl and set aside.

Fill a medium-sized bowl with ice water and line a baking sheet with clean towel. Set aside.

Fill the same pot with water and bring to boil. Add English peas and cook until bright green and tender (about 3-5 minutes). Using a slotted spoon or skimmer, remove peas from the water and immediately place in the bowl filled with ice water.

Cook the asparagus in the boiling water for approximately 2 minutes. While they are cooking, remove the peas from the ice water and drain on the towel lined baking sheet.

Remove the asparagus from the pot to the iced water. After a minute of two, remove from the iced water and drain on the towel lined baking sheet.

In a small bowl, whisk together extra virgin olive oil, lemon juice, dijon mustard, honey, grated garlic, and dried oregano. When emulsified, season with salt and pepper to taste.

Add peas, asparagus, and tomatoes to the couscous. Drizzle with desired amount of dressing and gently toss to combine ingredients.

Mix in mint and lemon zest.

Transfer to serving dish and top with feta cheese.

Crumble feta cheese with serving utensils prior to serving.