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
Makes 6 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
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