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Couscous and Asparagus Salad
with Queso Blanco

No recipe image available.A springtime couscous salad with fresh asparagus, chickpeas, green onions and crumbled queso blanco cheese, tossed in an Italian dressing.

Recipe Ingredients:

1 (10-ounce) package couscous mix
10 large asparagus spears, washed, trimmed, and cut diagonally into 1-inch pieces
1/2 cup prepared Italian dressing
2 tablespoons Dijon mustard
1 cup canned chickpeas, rinsed and drained
1 1/2 cups (9 ounces) crumbled queso blanco or feta cheese
3 green onions, thinly sliced
Romaine lettuce leaves, for accompaniment

Cooking Directions:

  1. Prepare the couscous according to the package directions, omitting the butter. Fluff the prepared couscous lightly with a fork; cool, uncovered, for 10 minutes.
  2. Meanwhile, place the asparagus on a microwave-safe plate; sprinkle with 1 tablespoon of water. Cover loosely with plastic wrap. Microwave on high for 2 minutes; set aside.
  3. In a small bowl, whisk together the dressing and mustard.
  4. In a large bowl, combine the couscous, asparagus, dressing, chickpeas, and cheese; toss well. Cover; chill at least 2 hours before serving on a bed of lettuce.

Makes 6 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.