Couscous and Asparagus Salad
with Queso Blanco
A springtime couscous salad with fresh asparagus, chickpeas, green onions and crumbled queso blanco cheese, tossed in an Italian dressing.
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
- Prepare the couscous according to the package directions, omitting the butter. Fluff the prepared couscous lightly with a fork; cool, uncovered, for 10 minutes.
- 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.
- In a small bowl, whisk together the dressing and 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 Marketing Board, Inc.