by Jessica at SEE Salt
If you really want to know what we like to eat on a busy weeknight, here it is: This simple Mediterranean Couscous Salad always sounds good and makes the perfect leftover for lunch the next day. Here’s how to make it yourself tonight…
2 cups Golden Couscous (quick cooking)
2 1/2 cups water
2 tablespoons olive oil
1/4 cup Kalamata olives, sliced
1 cup Feta, cubed
1/8 cup slivered almonds
1/8 cup Green onion, chopped
1/2 cup Cherry Tomatoes, halved
1/2 bundle Fresh Asparagus
1/2 cup Fresh frozen peas
1/2 cup Olive oil
1/4 cup fresh squeezed lemon
3 cloves of garlic minced
1 tsp sea salt
fresh ground pepper
In a pot, bring water to a full boil. Remove from heat; add couscous and 2 tbsp olive oil. Cover and let sit for 5 minutes. Fluff with a fork to break up any clumps. Place couscous in the fridge to chill.
Toast almonds in a small dry skillet on stove top. Set aside.
Prepare the asparagus by rinsing and breaking off tough ends. Tip: if you break the ends by hand, the stalks will usually snap off at the right spot.
Place the asparagus in a large sauté pan with a small amount of water. Cover with foil, and bring to a boil. Turn off heat and let steam for 5-6 minutes, being sure to keep them crisp but cooked. You may have to repeat this process until you reach your personal preference of “done-ness.” Remove from pan and place in an ice bath. This will not only stop the cooking process but also brighten their color!
Set everything aside until you are ready to assemble. When you are ready remove couscous from the fridge. Toss with desired amount of dressing. Assemble with all other ingredients. Salt and pepper to taste.
Dress: Combine minced garlic cloves, lemon juice, sea salt, and freshly ground pepper. Whisk with olive oil until emulsified.
Voilà! A gorgeous and simple salad that we often call dinner.
What’s your go-to dinner salad?
Thank you so much, Jessica! Looks delicious!
SEE Salt is created by Jessica with her mom Terri, who has always taught her the confidence to create. Together they love to play in the kitchen and hug n’ kiss on Jessica‘s two little babes, Caroline and Benjamin.
All photos by Amy Frances Photography
P.S. In addition to creating gorgeous recipe videos for her own site, Jessica contributes recipes to Hither and Thither on a regular basis—some original (like this) and some from SEE Salt. See her most recent, an egg salad tartine. Also, a shaved asparagus salad.