1-2 Bunches asparagus
2 Cups Cous Cous (uncooked)
½ Cup Kalamata Olives (pitted, sliced)
½ Cup Feta
½ Toasted Pine Nuts (optional)
Handful fresh mint
Zest from one lemon
⅓ Cup Olive Oil
3 Tablespoons Whole Grain Mustard
2 Tablespoon Red Wine Vinegar
2 Tablespoon Lemon Juice
1 Tsp Salt
1 Teaspoon Pepper
Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 tsp olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest. Roast in the oven until just tender, about 10 min. Cut into bite size pieces.
Bring a large pot of salted water to a boil. Add 2 cups Israeli Cous Cous, and cook until al dente.
While cous cous is cooking, make the dressing. In a small bowl, stir all ingredients together.
Drain cous cous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest. Serve warm, or chill and serve as a salad.
Gurjyote Singh Sethi, has over 16 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: firstname.lastname@example.org