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Couscous and Asparagus Salad with Queso Blanco recipe

A springtime couscous salad with freshasparagus, chickpeas, green onions and crumbled queso blancocheese, tossed in an Italian dressing.

Recipe: Couscous and AsparagusSalad with Queso Blanco

1 (10-ounce) package couscous mix
10 large asparagus spears, washed, trimmed, and cut diagonallyinto 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 serving

  • Prepare the couscous according to thepackage directions, omitting the butter. Fluff the prepared couscouslightly with a fork; cool, uncovered, for 10 minutes.
  • Meanwhile, place the asparagus on a microwave-safeplate; sprinkle with 1 tablespoon of water. Cover loosely withplastic wrap. Microwave on high for 2 minutes; set aside.
  • In a small bowl, whisk together the dressingand mustard.
  • 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 MarketingBoard, Inc.

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