Ingredients

The following ingredients have 6 Servings
  • 1 lb asparagus (chopped into 1-inch pieces)
  • 1 cup uncooked Israeli couscous
  • 1 1/4 cup no salt added broth (can use chicken or vegetable broth)
  • 2 tbsp. olive oil (divided)
  • 3/4 cup crumbled feta cheese
  • 1 cup cooked or canned no salt-added chickpeas
  • 1/3 cup finely chopped sun-dried tomatoes ((optional))
  • Juice of one medium lemon ((about 2 tbsp lemon juice))
  • 1 garlic clove (minced)
  • 2/3 cup olive oil
  • 1 tsp honey
  • 1/2 tsp salt
  • Freshly ground pepper

Instruction

  • Preheat oven to 375 degrees F. Place asparagus on a baking sheet and drizzle with one tablespoon of olive oil, and a sprinkle of salt and pepper. Toss asparagus until evenly coated. Roast asparagus for 10-15 minutes, until tender but still crisp. If it's extra thick, it may require more time.
  • Meanwhile, place the couscous, broth and one tablespoon of olive oil in a small sauce pan and bring to a boil. Cover, reduce heat to low and simmer for 8-10 minutes or until couscous is fluffy. It should have an "al dente" texture when done. Once cooked, fluff with fork and allow to cool.
  • While the asparagus and couscous are cooking, mix all of the ingredients for the dressing in a small bowl or jar.
  • Add the cooked couscous, roasted asparagus, feta cheese, chickpeas, and sun-dried tomatoes (if using) to a large bowl. Add in desired amount of dressing (I only used half).
  • Place in the fridge for at least half an hour to allow flavours to absorb.