Mausi'S Israeli Couscous Salad

• 2.5 cups chicken broth
• 2 cups couscous
• 2 cups asparagus, cut into 1/2 inch pieces and blanched for 2 minutes
• 2 cups 1/2 inch seeded cucumbers
• 0.5 cups pitted Calamata olives
• 2 large scallions, chopped
• 0.25 cup chopped mint leaves (if you have fresh, use a little more)
• 1.5 cups crumbled feta cheese
• Dressing:
• 1 crushed garlic clove
• 3.5 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 0.5 cup olive oil
• salt and pepper to taste

1. Cook couscous in chicken broth. Set aside to cool.
2. Blanche asparagus and set aside to cool
3. Mix ingredients for dressing, whisk.
4. In a large bowl, combine couscous, asparagus, olives, cucumbers, scallions, mint, and feta. Pour dressing over ingredients, mix and serve.

chicken broth, couscous, minutes, cucumbers, olives, scallions, mint, feta cheese, dressing, garlic, lemon juice, mustard, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/mausis-israeli-couscous-salad-50103600 (may not work)