Time 30m Yield 12 to 16 servings Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F. Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets. Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes. Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary. Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 14 Steps:
In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside. Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes. Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature. Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese. Garnish with mint sprigs.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Cook couscous according to package instructions. Put aside and allow to cool slightly. Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
Time 35m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet. Bake in the preheated oven until asparagus are tender, about 20 minutes. Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Cook couscous according to package instructions. Put aside and allow to cool slightly. Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Cook couscous according to package instructions. Put aside and allow to cool slightly. Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Cook couscous according to package instructions. Put aside and allow to cool slightly. Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
Time 30m Yield Serves 1 or 3-4 as side dish Number Of Ingredients 8 Steps:
Heat a small frying pan and add the sesame seeds. Cook, shaking the pan and making sure the seeds don’t burn. When they are fragrant and have turned a light teak colour, tip them onto a saucer. Steam the asparagus for 3-4 mins until almost done. Drop into a bowl of iced water to cool, then drain and wrap in a tea towel to dry really well. Cook the peas for 3 mins in the boiling water used to steam the asparagus, then drain and cool under a cold tap. Slice the courgettes on the diagonal, about 0.5cm thick. Heat a griddle pan until very hot. Brush the asparagus and courgette slices with the oil, and cook in batches until nicely striped with dark brown. Cut the asparagus into 5cm lengths. Mix the asparagus, courgettes, peas, rocket, feta and lemon zest. Grind over some black pepper and sprinkle with the sesame seeds before serving.
Time 17m Yield 4 serving(s) Number Of Ingredients 10 Steps:
steam the asparagus, covered, 2 minutes or until crsip-tender. Rinse asparagus with cold water and drain. Combine asparagus and next 4 ingredients in a large bowl. Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture and toss gently to coat.
Time 25m Yield 6 servings. Number Of Ingredients 5 Steps:
Arrange asparagus in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. , Bake, uncovered, at 400° for 15-20 minutes or until tender. Transfer to a serving dish; sprinkle with tomatoes and feta cheese. Serve immediately.
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
In a saucepan, bring the broth and butter to a boil. Stir in the couscous. Remove from the heat; cover and let stand for 5 minutes. Transfer to a large bowl; cool to room temperature. Fluff with a fork., For dressing, in a small bowl, combine the oil, lemon juice and cumin. Add the crab, mangoes, tomatoes and onions to couscous. Drizzle with dressing and toss to coat.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Cook couscous according to package instructions. Put aside and allow to cool slightly. Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
Time 22m Yield 3-4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400F. Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool. Bend asparagus gently until it breaks at a natural point and discard ends. Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge). Season asparagus with salt and pepper. Sprinkle asparagus with crumbled feta cheese. Roast at 400F for 12 minutes or until cooked to your liking. Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds. Serve hot.
Time 20m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Combine couscous, ½ tablespoon olive oil, minced chili, cumin, coriander, and garlic and edamame in a bowl. Add two cups boiling water to mixture, cover, and let stand 5 minutes, until water is absorbed. While couscous mixture is absorbing water, combine halved tomatoes, mint or basil leaves, scallions, and lemon juice in a separate bowl. Combine cooled couscous mixture with tomato mixture, add remaining olive oil, and mix. Add feta cheese and gently mix to combine. Garnish with black olives, if desired. Add salt and pepper to taste and enjoy!
Time 30m Yield 4 servings Number Of Ingredients 14 Steps:
Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner. Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly. While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing. Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside. Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.
Number Of Ingredients 5 Steps:
Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside. Bring 2 cups water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.
Time 25m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Heat broth until boiling and stir in couscous. Cover and remove from heat. Let it stand for five minutes. Transfer to a large bowl and fluff couscous with with and let cool for ten minutes. Add feta, cucumber, tomato, pepper, green onion and fresh basil. Prepare the dressing. Combine vinegar, oil, garlic and sugar. Pour dressing over couscous and vegetables and add salt and pepper to taste.
Yield Makes 6 servings Number Of Ingredients 5 Steps:
Put oven rack in lower third of oven and preheat oven to 500°F. Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.
More about “asparagus feta and couscous salad recipes”
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Cook couscous according to package instructions. Put aside and allow to cool slightly. Meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
