by chocolatemaltsrock
chocolatemaltsrock's Notes:
Expand2 garlic cloves, minced Ask a question about this ingredient
2 teaspoons Dijon mustard Ask a question about this ingredient
1/4 cup blood orange juice Ask a question about this ingredient
3/4 cups extra virgin olive oil Ask a question about this ingredient
sea salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
3 cups vegetable broth Ask a question about this ingredient
2 cups Israeli couscous Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 cups asparagus, cut into 1/2 inch pieces Ask a question about this ingredient
1 container grape tomatoes, sliced in half Ask a question about this ingredient
2 cups English cucumber, diced Ask a question about this ingredient
2 green onions, chopped Ask a question about this ingredient
2 tablespoons fresh mint leaves, minced Ask a question about this ingredient
2 cups crumbled sheep's milk feta Ask a question about this ingredient
1/2 cup pitted and halved Kalamata olives Ask a question about this ingredient
4 radish, optional Ask a question about this ingredient
sea salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
Preheat the oven to 400. Whisk garlic, blood orange juice, and mustard together in a small bowl. While whisking, drizzle in the olive oil and season to taste with salt and pepper.
Ask a question about this stepToss the asparagus and tomatoes with olive oil and spread them out on a sheet pan. Sprinkle with salt and pepper and roast for about 10 minutes or until the skin looks blistered.
Ask a question about this stepBring the broth to a boil and mix in the couscous. Cover, reduce heat to medium-low and simmer until couscous is tender and all the broth is absorbed, about 15 minutes. Transfer couscous to a large bowl and season with salt and pepper. Cool to room temperature, tossing occasionally.
Ask a question about this stepMix in asparagus, tomatoes, cucumber, green onions, olives, and mint. Add dressing and toss. Gently mix in the feta.
Ask a question about this stepThinly slice radish on a ceramic slicer and place in cold water to keep crisp. When ready to serve, top the salad with thin rounds of radish.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
