Salads have been a mainstay round these parts – they are certainly one of my favourite things to make! This fennel asparagus feta couscous salad is so simple to make but is packed with flavour and perfect for Spring.
- 200g israeli couscous
- 2 bunches asparagus
- 2 cups frozen peas
- Small head fennel
- 100g feta
- 1 bunch dill
- 1 bunch chives
- 2 lemons
- 1/3 cup extra virgin olive oil
- 2 cloves garlic
- Cook the Israeli couscous according to packet directions, using vegetable stock in place of water for extra flavour
- Drain, rinse and set aside
- Meanwhile, cut the asparagus into bite sized pieces
- Cook in boiling water with the frozen peas until both are bright green and then immediate rinse under cold water and place in an ice bath. Drain and set aside
- Thinly slice the fennel with a knife or mandolin
- Combine the couscous, asparagus, peas and fennel in a serving bowl and toss gently
- Crumble over the feta
- Roughly chop most of the dill and chives and combine with the juice and zest of the lemons, the olive oil, minced garlic cloves. Whisk to combine and season to taste with salt and pepper
- Drizzle over the salad and top with remaining fresh herbs
There you have it, my fennel asparagus feta couscous salad! It’s hearty enough to have for lunch, and works perfectly as part of a spread at a BBQ or picnic. Fresh herbs, zesty lemon, delicious fennel – what more could you want in a salad!
This fennel asparagus feta couscous salad keeps well too – I had it as part of my work lunches for a couple of days and it was still delicious by the end. It’s hard to beat in-season asparagus in my books, and of course you can use fresh peas instead of frozen if you have those to hand. Either way it sure will be delicious!