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Asparagus, couscous and feta salad recipe

Asparagus, couscous and feta salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Asparagus salad

This elegant yet simple salad is lovely as a complement to a main course or on its own.

158 people made this

IngredientsServes: 4

  • 350g couscous
  • 1 bunch fresh asparagus, trimmed and cut into 5cm pieces
  • 250g cherry tomatoes, halved
  • 175g feta cheese, crumbled
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • black pepper, to taste

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Cook couscous according to package instructions. Put aside and allow to cool slightly.
  2. Meanwhile, place asparagus in a steamer over 2.5cm of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  3. Toss the asparagus, tomatoes and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

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Reviews & ratingsAverage global rating:(172)

Reviews in English (115)

by kscams

Love this recipe, but after making it several times now I've found that you only need 1 tbs of vinegar and 1 tbs of olive oil (or none at all). The vinegar can be overpowering if you use the full amount called for, especially when doubling the recipe. 2/3c uncooked couscous will feed 6-8 as a side. Again, the recipe is delicious. Thanks!-24 Jul 2007

by Baricat

Superb! Instead of grape tomatoes, I added peeled, seeded and chopped Roma tomatoes. I used nice, fat asparagus spears, peeled and cooked only until al dente. Also added fresh mushrooms which had been sauteed with minced shallots, then reduced with dark rum. Used chicken stock to make the couscous instead of water, which added a lot of flavor. Added a handful of chopped, fresh basil leaves and a sprinkle of Asiago along with the feta. Brought it to a potluck at my quilting bee today and it drew raves. Many stuffed pita bread with it and appreciated that it was a filling, yet healthy sandwich. The recipe is a good starting point for a few tweaks that make this over-the-moon delicious. Even though I made quite a few additions, A+ for a versatile, out-of-the-ordinary recipe that can be altered easily to suit your taste.-12 Nov 2008

by Chickpeaschick

This was very yummy-we used trader joes multigrain couscous (instead of regular). It has a combination of mini chickpeas, quinoa, large israeli couscous and orzo. The nutty flavors of the blend along with the cheese and asparagus worked very well with the sweet balsamic vinegar. We will certainly make this again.-18 Mar 2008

Skillet Pearled Couscous with Tomatoes, Feta, and Spinach Recipe

Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.

I tend to get made fun of quite a bit for my love of feta and tomatoes and my attempts to incorporate one or both into anything I can, whenever possible. It's definitely deserved—I always have a tub of Bulgarian feta in my fridge and tend to a go a little crazy in August and September when tomato season is in full effect. This recipe is no exception, but I think it works fantastically. Without realizing, I ended up mixing the ingredients of a diner-style Greek omelet with couscous luckily, it's a great combination.

The great thing about this recipe is that it's inexpensive and, if you're making it for just one or two people, the leftovers can be made into multiple meals with a just a few new additions. You can try adding roasted asparagus to the mix or even throwing it over a bed greens with a drizzle of olive oil and lemon juice. If you're in the mood for protein, quickly cook some chicken breasts, thighs, or legs and serve with couscous as a side dish. You could even season the chicken with lemon, garlic, and oregano to give it the full Greek treatment.

Note: The feta will add a considerable amount of salt, especially if you're using one in brine, so keep that in mind while seasoning the couscous.

These Asparagus and Feta Tartlets with Phyllo Crust taste as amazing as they look. At their peak in Spring, the asparagus are tangy and bright after a quick sauté and a splash of lemon juice. The feta adds briny flavor, but goat cheese would also work beautifully. If you’re looking for more individual tarts for Spring, you’ll also love these Asparagus and Caramelized Onion Tartlets and Layered Potato Cups with Spring Herbs and Leeks.

The most important thing to do when prepping asparagus is to snap off the hard, woody end of each stalk. For this tart recipe, cut off the top 1.5 inches of the asparagus and cut the remaining parts into 1-inch pieces.

Asparagus Chickpea Mediterranean Couscous Salad

  • Author: Madison | A Joyfully Mad Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Category: Side Dish
  • Method: Stirred
  • Cuisine: Mediterranean


This Mediterranean Couscous Salad is the perfect side dish for summer! Asparagus, feta and couscous makes this a delicious mediterranean salad!


  • 1 cup couscous (uncooked)
  • 1 can chickpeas, drained and rinsed
  • 6 asparagus stalks, cut into matchstick length pieces
  • 2/3 cup crumbled feta
  • 1/4 cup diced red onion
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Cut asparagus and onion.
  2. Add a tablespoon of oil to a frying pan.
  3. Once oil is hot, add asparagus and onion.
  4. Cook until asparagus softens (but isn’t mushy), about 5 minutes
  5. Meanwhile, cook couscous according to package instructions. Set aside.
  6. In a small dish, combine garlic, olive oil, red wine vinegar, honey, salt and pepper.
  7. Stir to combine.
  8. Add asparagus, onion and feta to couscous in a serving bowl.
  9. Drizzle dressing over couscous mixture and toss to combine.
  10. Serve immediately (reheat if necessary before serving).


You can use either variation of couscous – Israeli or instant – for this recipe. Be sure to just cook it based on the packaging instructions.

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I think this asparagus chickpea couscous salad is definitely on its way to becoming a favorite dish in our house! I can’t wait to make it again.

Vegetable couscous with feta

Cut the vegetables into sizeable pieces to keep them nice and chunky in this couscous recipe.

courgettes, quartered lengthways and each length cut into three

red peppers, halved, deseeded and cut into strips

roughly chopped flat-leafed parsley

packet feta cheese, chopped

Preheat the oven to 200°C (180°C fan oven) mark 6. Put the onions, courgettes, aubergine, red peppers and garlic in the roasting tin and drizzle with oil. Season with salt and freshly ground black pepper, then toss together and roast for 30min.

Add the tomatoes to the tin. Toss together and roast for another 30min.

Meanwhile, put the couscous in the large bowl. Pour in the stock, stir and cover with the lid. Soak for 10min.

Use a fork to fluff up the couscous then tip into the roasting tin with the veg. Add the balsamic vinegar, parsley and feta and mix everything together. Spoon into warmed bowls and enjoy.

Pearl couscous, roasted tomato & asparagus salad recipe

Pearl cous cous is also called &lsquogiant or Israeli cous cous&rsquo. It&rsquos actually pasta and a wonderfully diverse alternative in salad or served as a hot side dish. For this simple salad you can use any veg or add a bit of feta or buffalo mozzarella.

Each portion provides 3g protein and 100kcals.


  • 250 g pearl couscous
  • 2 l vegetable stock
  • 8 -10 cherry tomatoes
  • 8 -10 fine asparagus tips
  • 1 shallot, very finely chopped
  • 1 splash olive oil
  • 1 dash of balsamic vinegar
  • 1 lemon, juice & zest
  • 1 small bunch of flat leaf parsley, chopped
  • 1 grind salt & pepper
  • 2 handful basil leaves
  • 8.8 oz pearl couscous
  • 3.5 pints vegetable stock
  • 8 -10 cherry tomatoes
  • 8 -10 fine asparagus tips
  • 1 shallot, very finely chopped
  • 1 splash olive oil
  • 1 dash of balsamic vinegar
  • 1 lemon, juice & zest
  • 1 small bunch of flat leaf parsley, chopped
  • 1 grind salt & pepper
  • 2 handful basil leaves
  • 8.8 oz pearl couscous
  • 8.5 cups vegetable stock
  • 8 -10 cherry tomatoes
  • 8 -10 fine asparagus tips
  • 1 shallot, very finely chopped
  • 1 splash olive oil
  • 1 dash of balsamic vinegar
  • 1 lemon, juice & zest
  • 1 small bunch of flat leaf parsley, chopped
  • 1 grind salt & pepper
  • 2 handful basil leaves


  • Cuisine: English
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 6


  1. Boil the couscous in salted water for 5-6 minutes or until the pearls are al dente. Rinse well toss with a light splash of olive oil. Preheat oven to 180°C.
  2. Give the tomatoes a light coating of olive oil and pop a drop or two of balsamic vinegar on the tops then place on a baking tray. Bake them for about 4-5 minutes. Just when the skin starts to split remove them from the oven.
  3. Trim the asparagus and steam until tender but firm and drain on a piece of kitchen roll.
  4. Mix together the lemon juice, zest and enough olive oil to lightly dress the salad. Season to taste.
  5. Toss all the ingredients and dressing in with the couscous and garnish with a few shredded basil leaves. Allow to chill for a few hours before serving.
  6. If you are adding cheese do this when ready to serve.

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Asparagus Salad Dressing

  • Prepare the dressing 1-2 days in advance and store it in a Mason jar. Don’t be concerned if the dressing separates or forms clumps — this is just the olive oil solidifying– which it does at cold temps. Take the vinaigrette out of the fridge about 20-30 minutes or so before you need it to bring it back up to temperature then shake it up to remix.
  • Adjust garlic to personal preference. There is garlic flavoring in the couscous and in the dressing. If you don’t love garlic, you may want to leave it out of the dressing.
  • Watch the balsamic vinegar closely. The dressing calls for reduced balsamic vinegar which is very easy to make. Just add regular balsamic vinegar to a small saucepan and boil until reduced. With such a small amount of balsamic vinegar, it does reduce very quickly. Keep your eye on it and watch it carefully.
  • Chill the dressing before topping the salad. Since the balsamic vinegar is heated up to reduce its volume, the dressing as a whole needs to be chilled before topping the salad.

Israeli Couscous Salad With Honey Lemon Vinaigrette


I can hardly believe May is halfway over already! When the temperatures start to climb and I’m definitely feeling the heat, my lunch of choice is either a nice, fresh, healthy green salad… or an ice cream cone. There’s no halfway point for me. On this day, I happened to choose wisely and happily ate my Israeli Couscous Salad with a wonderful Honey Lemon Vinaigrette.

No guarantee I’ll turn down that ice cream cone tomorrow!

This salad recipe is very versatile. It’s delicious as written, but the options are unlimited! Look in your fridge and pantry and see what you have that follows a similar framework.

Here are a couple of ways you could adapt it with what you have on hand. Any kind of pasta or grain would be delicious in place of the couscous – like quinoa, farro, rotini. Any tangy crumbly cheese would be great for the feta. Add a roasted veggie you have on hand instead of or in addition to the sun-dried tomatoes. Asparagus would be amazing! Maybe you’d rather have a plant-based protein? White beans would be perfect. Need more crunch in your salads? Add roasted chickpeas, crumbled pita chips, or toasted pine nuts.

The vinaigrette is what makes all these ingredients really come together. It’s so simple! Just freshly squeezed lemon juice, honey, vinegar, Dijon mustard, and oil! The lemon juice adds such a beautiful brightness and the honey balances out all the acidity. The mustard doesn’t add too much flavor but helps the dressing to emulsify all the ingredients together.

I like to add a little bit of the vinaigrette to the couscous, and this could be done ahead of time. When you assemble the salad, add more to taste.

With loose recipes with plenty of room for adaption on hand like this one, salads happen more often the ice cream cones. But do treat yourself to an ice cream cone for lunch every now and then. It’ll cool you down on a hot summer day and you’ll feel like a kid again.

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Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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I love this recipe! I probably have made it at least 10 -15 times, usually for company. I have been meaning to leave a review. Just never got around to it. Each time I make it, folks love it. (I keep telling myself that I really MUST leave a review!) I plan to make it again tonight. Hence, the review! This really is a great recipe. Perfect for Spring/early Summer.

This is a great recipe that I've made over and over. Perfect for a summer picnic. The recipe is very forgiving with lots of wiggle room for variation. Add extra vegetables, cheese, garlic if you like. Substitute preserved lemon for the fresh lemon zest to punch it up. The key is toasting the couscous. It adds so much flavor and prevents the couscous from becoming gummy. Always a winner.

Loved it! Used asparagus, yellow squash and spinach instead and it worked out great. Was the perfect, simple, bright complement to grilled lamb, tzadziki and a greek salad.

Easy to make with above average texture and veg-centric ingredients. However - even with extra lemon, cutting back on the oil, and omitting the parmesan (all as per reviewers, which I will agree with on all counts) this still didn't make for a particularly "interesting" dish IMO.

This recipe is a success evertime I make it!

Good side dish for fish or other light food. Made almost as written except used chicken broth and added fresh herbs at the end. Toasting the couscous gives it depth. The toothsome "chew" of the couscous is interesting. Ate it warm, will see how leftovers fare with it cold. Loved all the vegetables

Easy recipe to follow. Pretty presentation and healthy. However, we thought it was just good, not great. There are other Isreali Couscous recipes that my family enjoyed more. Thank you

No changes to recipe -- loved it! Definitely will make again.

This was fantastic--wonderful bbq side dish! I did think it needed more lemon juice and cheese.

I used edamame instead of peas, and it was delicious.

I used edamame instead of peas and it was delicious.

OK, normally I only review a recipe after I've made it exactly the way it's written. However, I wanted to make a main dish that included shrimp. So I added some minced shallots, sauted the shrimp with them, removed set aside. Then followed the recipe, adding everything back in at the end. It was fantastic. Do again for sure!

This wonderful recipe also works well as a hot side-dish. I add onions and mushroom and leave out the lemon peel. Served with salmon it's one of my favorites!

I am absolutely addicted to this recipe and I make it whenever I feel like "gifting" something to myself. I love the garlicky flavor. But most of all, I love all the crunchy vegetables. I sit with a big bowl and chew spoon after spoon full of the couscous, like an incredibly contented horse.

Excellent, refreshing, easily modified to fit what's in your fridge. I love this.

Do yourself a favor and add slivered almonds--just toss a couple of handfuls in at the end. Takes this recipe from good to AMAZING. HUGE family favorite! (Even my 2 year old loves this meal, and she is not a big veggie eater!)

I made this recipe with some changes: - I didn't use fresh lemon juice as I cbf to buy a whole lemon when I knew I had Realemon at home! - I used 4 garlic cloves instead of 2 - I didn't use any lemon peel - I used rainbow Israeli couscous - I didn't use chives, I used green onion instead - I didn't want to buy parmesan cheese and I love spicy things so I added 1 raw Serrano chili instead! - I followed the prep instructions as written

This is my most requested recipe by friends and family. I make it exactly as written and would not change a thing.

Super delicious and healthy. I made it exactly as written with one exception. I used 2 tablespoons of Blood Orange infused Olive Oil for the dressing for a bit more citrus flavor. Definitely a "keeper" recipe!

I made this almost exactly as written, and it is excellent. I added a little more lemon juice and reduced the oil in the dressing just a bit. I don't know that the cheese is necessary, but toasting the couscous and adding chives definitely is! I will make this again, and maybe try it with quinoa next time.

I have made this recipe 5 or 6 times, always with the intention of this time adding the cheese, but when I taste it, I a Just can't bring myself to add cheese to this very fresh and light spring dish. Always a hit!

This was amazing. And I even forgot to add the cheese. I will make this all summer long. Perfect for picnics, too! Oh, and I used quinoa instead of couscous and added some spring onions. Delicious.

The dressing is so simple and so delicious! I roasted my asparagus first to get more flavor and did not add cheese because my husband is lactose intolerant. The leftovers right out of the fridge were just as good.

i was looking for an interesting way to use up some sugar snap peas and this was perfect. couldn't find the couscous so used orzo as recommended by others and cooked it exactly the same way. i added a bit more garlic to both the dressing and in cooking the veggies and some generous salt and pepper. omitted the cheese as i don't know why you would add it. served it room temp as a side with grilled salmon and it was a big hit. i thought it would be lousy cold but just took a bite which turned into about 6 bites and its good right out of the fridge. perfect make ahead healty dish which makes it great for entertaining!

This side dish was fabulous! I blanched the veggies instead of cooking them in oil, and grated just a small amount of fresh parmesan on top of the dish once everything was combined. A little healthier and still wonderful. I'll be making this one a lot.

Asparagus & Feta Couscous Frittata

This frittata is delicious! Our Ainsley Harriott Tomato & Chilli Couscous complements the asparagus and feta perfectly and also makes this a really satisfying dish.


Simmer the asparagus in a pan of salted water for 1-2 minutes and refresh in iced water. Drain.

Make up the couscous according to packet instructions.

Beat the eggs in a large bowl, season with a little salt and a good grind of black pepper. Add the milk, tomatoes, onions, asparagus spears and half the parsley.
Fluff up the couscous with a fork and stir into the egg mixture.

Heat oil over a medium-high heat in a medium size non-stick frying pan, add the egg mixture and sprinkle the feta on top. Cook for about 8 minutes, giving the pan a gentle shake once in a while to prevent the bottom burning (run a spatula around the edge to check). Cook until the bottom is golden and the eggs are just set. Place the Frittata under a hot grill to cook the top side until golden and firm (or turn out onto a plate and slide gently back into the pan to cook the other side).

Garnish with the remaining parsley, cut into wedges and serve with a rocket side salad. Can be served hot, at room temperature or cold for picnics or lunch boxes.