2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste
- Cook couscous according to package instructions. Put aside and allow to cool slightly.
- Meanwhile, place asparagus in a steamer (*see below if you do not own a steamer) over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
- Toss the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.
*You can also steam asparagus in the microwave. Place spears in a single layer in a microwave-safe baking dish, allowing room between spears. Add 1 tablespoon water. Cover dish with plastic wrap, opening one corner slightly for steam to vent. Microwave on high for four minutes. Test doneness with fork.
More About Asparagus
How to Select
Asparagus comes in different colors such as green, white and purple. Asparagus spears should be bright green, firm and straight. It is important to buy stalks that with tight, compact and pointed tips.
How to Store
When storing, trim tough ends and place asparagus upright in a dish with an inch of cool water. Fresh asparagus can be refrigerated for up to 3 days.
How to Prepare
The entire stalk can be eaten and is usually grilled, roasted, steamed or eaten raw. Thin stalks are great for steaming or microwaving and eating raw. Medium stalks are typically used for stir-fries, oven-roasting and grilling. Large spears are used for dipping, grilling and soups.