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Roasted Asparagus and Couscous Salad

Kathleen R. Coffey
A refreshing and healthy Asparagus Salad with roasted asparagus, cherry tomatoes, garlicky couscous, and creamy feta, tossed in a tangy balsamic dressing.
Quick to prepare, fiber-rich, and full of plant-based protein, this salad is perfect for weeknight meals or light lunches.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Course Lunch, Salad, Side Dish
Cuisine Healthy, Mediterranean, Vegetarian
Servings 6

Equipment

  • Large sheet pan (15" x 21")
  • Small pot
  • Citrus Juicer
  • Mason jar or small mixing jar
  • Large Mixing Bowl
  • Knife and cutting board

Ingredients
  

For the Salad:

  • 1 pound asparagus
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon for juice
  • 1 5.8-ounce package roasted garlic and olive oil couscous (or 1/2 cup plain couscous)
  • 1 cup cherry tomatoes halved
  • 1/3 cup crumbled feta cheese

For the Dressing:

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1/2 tablespoon honey
  • Salt and pepper to taste

Instructions
 

  • Preheat Oven and Prepare Asparagus: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot and ready for roasting.
    While the oven warms, rinse the asparagus thoroughly under cold water.
    Snap or trim off the tough, woody ends of each spear—these ends can be fibrous and bitter.
    Pat the asparagus dry with a clean kitchen towel or paper towels to remove excess moisture, which helps them roast instead of steam.
  • Season and Oil the Asparagus: Place the asparagus on a large sheet pan (15” x 21”) in a single layer, leaving space between each spear for even roasting.
    Drizzle 2 tablespoons of olive oil over the asparagus, then sprinkle with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
    Using your hands or tongs, toss the asparagus to coat each spear evenly in oil and seasoning. Proper coating ensures caramelization and enhances flavor.
  • Roast Asparagus Until Tender: Transfer the prepared sheet pan to the preheated oven.
    Roast the asparagus for 7–15 minutes, depending on thickness—thin spears will cook faster, while thicker ones require more time.
    Flip the spears halfway through roasting to promote even browning. Keep a close eye during the final minutes to avoid burning.
    The asparagus should be tender but still slightly crisp when done.
  • Add Lemon and Chop Roasted Asparagus: Once roasted, remove the asparagus from the oven and allow it to cool slightly.
    Juice 1 fresh lemon using a citrus juicer to extract about 1 tablespoon of juice, and drizzle it over the warm spears for a bright, zesty flavor.
    After cooling, cut the asparagus into roughly 2-inch pieces for easy mixing and eating. Set aside in a large mixing bowl.
  • Prepare Couscous Base: While the asparagus is roasting, prepare the couscous according to package instructions.
    For best results, use a roasted garlic and olive oil couscous mix, but plain Moroccan couscous works well too.
    Once cooked, fluff the couscous with a fork and allow it to cool slightly before adding to the salad.
    The cooling step prevents wilting the vegetables and ensures the salad maintains a light, airy texture.
  • Halve Cherry Tomatoes: Wash the cherry tomatoes thoroughly under cold water.
    Using a sharp knife, slice each tomato in half. The halved tomatoes not only add sweetness and juiciness to the salad but also balance the roasted, savory flavor of the asparagus.
    Add the cherry tomatoes to the bowl with the couscous and roasted asparagus.
  • Prepare Balsamic Dressing: In a small saucepan over medium heat, pour 3 tablespoons of balsamic vinegar and bring to a gentle boil.
    Allow it to reduce until approximately half of its original volume remains, about 1 1/2 tablespoons.
    This step concentrates the vinegar’s flavor and adds a subtle sweetness. Remove from heat and let it cool slightly.
  • Combine Dressing Ingredients: Once the reduced balsamic has cooled, pour it into a mason jar or small mixing jar.
    Add 2 tablespoons of olive oil, 1/2 teaspoon minced garlic, 1 teaspoon Dijon mustard, and 1/2 tablespoon honey.
    Season lightly with salt and pepper. Seal the jar tightly and shake vigorously until all ingredients are emulsified and the honey is fully incorporated.
    Refrigerate the dressing until ready to serve. Shake or stir again before drizzling over the salad.
  • Assemble the Salad: In the large mixing bowl with the cooled couscous, roasted asparagus, and halved cherry tomatoes, gently toss the ingredients together to combine.
    Pour the prepared balsamic dressing over the mixture to taste. Add an optional extra squeeze of fresh lemon juice if desired for added brightness.
    Toss the salad gently once more to ensure every component is lightly coated with the dressing.
  • Add Feta and Final Touches: Sprinkle 1/3 cup of crumbled feta cheese evenly over the top of the salad.
    The creamy feta adds richness and balances the tangy balsamic dressing.
    Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
    Serve immediately for best texture and flavor, or keep the components separate for meal prep and combine just before serving.

Notes

  • Use fresh, firm asparagus for the best flavor and texture.
  • Roast asparagus in a single layer to avoid steaming.
  • Allow couscous to cool slightly before combining with vegetables.
  • Reduce balsamic vinegar carefully—it thickens quickly once boiling.
  • Dress only before serving to maintain freshness and texture.
  • Feta can be swapped with goat cheese for a creamier flavor.
  • Extra lemon juice enhances brightness and freshness.