Veg Grill--Minty Couscous Salad with Grilled Asparagus

[Guest guest]

* Exported from MasterCook *

 

Minty Couscous Salad with Grilled Asparagus

 

Recipe By :The Vegetarian Grill, Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Grill

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups instant couscous

1/2 teaspoon salt

2 1/4 cups boiling water

1/4 cup fresh lemon juice

1/2 teaspoon Dijon mustard

1/3 cup extra virgin olive oil

1 pound asparagus -- trimmed & cut into 2 " lengths

3/4 cup crumbled feta cheese

1/2 cup imported brine or oil cured black olives

1/4 cup chopped fresh mint

salt and freshly ground pepper

 

Prepare a medium fire in the grill with a lightly oiled vegetable grill rack in

place.

 

Combine the couscous, salt, and boiling water in a large bowl. Cover and let

stand until the couscous is tender and the water is absorbed, about 10 minutes.

Fluff with a fork.

 

Meanwhile, whisk together the lemon juice and mustard in a medium size bowl.

Slowly pour the olive oil and whisk constantly until the oil is emulsified. Add

the asparagus and toss to coat.

 

Lift the asparagus from the marinade with a slotted spoon and grill, tossing

occasionally, until tender, about 8 minutes.

 

Add the grilled asparagus to the couscous along with the feta, olives, mint, and

any remaining marinade. Season with salt and pepper to taste.

 

Serve at room temperature.

 

VARIATIONS:

 

Broccoli or green beans may be substituted for the asparagus.

 

S(ISBN):

" 1-55832-127-6 (paperback) "

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 169 Calories; 16g Fat (82.8% calories

from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol;

397mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0