Mediterranean Couscous with Tomatoes & Asparagus

Mediterranean Couscous with Tomatoes & Asparagus

This Mediterranean Couscous with Tomatoes & Asparagus is the perfect way to use delicious seasonal veggies like tomatoes, asparagus, and wild ramps! It’s full of beautiful colors and flavors and is topped with a zesty lemon tarragon vinaigrette! Ramp season is far passed now that it’s July, but asparagus is just winding down and tomatoes are just getting started. Substitute ramps with scallions, and you can enjoy this seasonal salad throughout much of the summer!

Mediterranean Couscous with Tomatoes & Asparagus and ramps in the background

What do I need to make this Mediterranean Couscous with Tomatoes & Asparagus?

Israeli pearl couscous is essentially little spheres of pasta. Although you could use any type of small pasta, I love the shape and texture of pearl couscous.

Asparagus is one of my favorite spring/summer veggies! Blanching partially cooks it whilst keeping a crisp texture and a vibrant color!

Ramps, also known as wild leeks, are small onion-like vegetables with a garlicky flavor. They grow wild in wooded areas and have a very short season for just a few weeks each spring. Both the bulb and leaves can be eaten raw or cooked. If you make this salad throughout the year, 2-3 scallions would be a suitable substitute. (Although I definitely recommend ramps if you can find them!)

Mediterranean Couscous with Tomatoes & Asparagus

Cherry tomatoes are delightfully juicy and flavorful, especially when they’re in season and locally sourced! You can use a mix of rainbow cherry tomatoes for lots of color or the Sungold variety for maximum sweetness!

Organic Valley feta cheese is crumbly yet creamy and provides the perfect amount of sharpness. Be sure to buy it in a block to maximise taste and texture, whilst avoiding anticaking agents.

For the vinaigrette, I used herb infused olive oil, red wine vinegar, raw honey, lemon juice, mustard, tarragon, Celtic sea salt, and freshly ground black pepper.

Overhead shot of couscous salad

How do I make this Mediterranean Couscous with Tomatoes & Asparagus

Cook the couscous according to package directions. For added flavor, cook it in broth instead of water.

Meanwhile, blanch the asparagus. Bring a small saucepan of water to boil. Then add the asparagus pieces and cook 3-4 minutes, until bright green and tender, yet still crisp. Drain the asparagus and immediately transfer it to a bowl of ice water for another 3-4 minutes. This immediately stops the cooking process. Drain the asparagus again and place it in a large bowl along with the cooked couscous, ramps, tomatoes, and feta cheese.

To make the vinaigrette, whisk the olive oil, wine vinegar, tarragon, salt, pepper, lemon juice, honey, and mustard in a small bowl. Pour the mixture over the salad and mix well to evenly coat all the ingredients. The salad can be enjoyed right away or let it rest for a few hours in the refrigerator to let it flavor through.

Mediterranean Couscous with Tomatoes & Asparagus

I hope you enjoy this Mediterranean Couscous with Tomatoes & Asparagus! Be sure to leave a rating below and let me know what you think in the comments. Happy cooking!

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Mediterranean Couscous with Tomatoes & Asparagus
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Mediterranean Couscous with Tomatoes & Asparagus

This spring/early summer salad is the perfect way to use delicious seasonal veggies like tomatoes, asparagus, and wild ramps! It's full of beautiful colors and flavors and is topped with a zesty lemon tarragon vinaigrette!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Rachel Alexandra

Ingredients

Salad

  • 1 cup Israeli pearl couscous uncooked
  • cups asparagus chopped in bite sized pieces
  • 4 ramps* finely chopped
  • 1 pint cherry tomatoes quartered
  • ¾ cup Organic Valley feta cheese freshly crumbled

Lemon Tarragon Vinaigrette

Instructions

Salad

  • Cook couscous according to package directions.
  • Meanwhile, bring a small saucepan of water to boil. Then add the asparagus pieces and cook 3-4 minutes, until bright green and tender, yet still crisp.
  • Drain the asparagus and immediately transfer it to a bowl of ice water for another 3-4 minutes.
  • Drain the asparagus again and place it in a large bowl along with the cooked couscous, ramps, tomatoes, and feta cheese.

Lemon Tarragon Vinaigrette

  • In a small bowl, whisk the olive oil, wine vinegar, honey, lemon juice, mustard, tarragon, salt, and pepper.
  • Pour the mixture over the salad and mix well to evenly coat all the ingredients.
  • The salad can be enjoyed right away or let it rest for a few hours in the refrigerator to let it flavor through. Enjoy!

Notes

*Ramps, also known as wild leeks, are small onion-like vegetables with a garlicky flavor. They grow wild in wooded areas and have a very short season for just a few weeks each spring. Both the bulb and leaves can be eaten raw or cooked. If you make this salad throughout the year, 2-3 scallions would be a suitable substitute. (Although I definitely recommend ramps if you can find them!)
Make sure to buy a block of feta cheese and crumble it yourself. The taste and texture will be much better that pre-crumbled and you can avoid all those anti-caking agents!
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary

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