Couscous and Asparagus Salad with Feta, Lemon and Mint

Servings 4, Cook+Prep Time: 20 mins

Ingredients: 

• 2 cups plain couscous, cooked and cooled
• ½ lb. asparagus spears, tough ends trimmed and cut into 2-inch pieces
• ½ cup crumbled feta cheese
• 2 tbsp. chopped fresh mint
• 1 tbsp. chopped fresh chives
• 2 tbsp. olive oil
• fresh lemon zest
• ½ tsp kosher salt
• fresh black pepper

Tip : Couscous may also be cooked like rice. Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook (no peeking!) until liquid is absorbed. Fluff to separate.

Directions:

Image via jossandmain.com

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