Spring Fling: Spring Couscous Salad with Lemon Feta Vinaigrette

With a base of pearl couscous, I've added roasted asparagus, tender garbanzo beans, fresh herbs, and green onions, tossed with a Lemon Feta vinaigrette.  This is a side salad that is full of spring goodness!

Spring Couscous Salad with Lemon Feta Vinaigrette

I love couscous as a base or addition to a salad.  Pearl couscous is the larger variety and works perfectly in salads.  It provides you with an open canvas to create so many variations and since it's pasta it absorbs a vinaigrette perfectly.  Today we are taking spring produce, so we are adding some roasted asparagus, lots of fresh herbs like parsley and basil, and fresh lemon.  You will get a double dose of lemon in the salad and the dressing for that bright pop!

This is a wonderful side dish that can be served along side chicken, beef, or pork for a light springtime meal.  It's also perfect as a side dish salad for Easter.  Easy to pull together and the flavors are popping.  It's sure to be one you'll want to repeat often.

Enjoy!

What Ingredients do I need?

• pearl couscous
• thin asparagus spears
• lemon - zest and juice
• feta cheese
• canned garbanzo beans
• green onions
• parsley
• basil
• olive oil
• garlic
• pistachios (optional)

Substitutions and Variations

• Change up the herbs - use fresh mint, dill, thyme, or chives.

• Use thick asparagus if you wish - note: roasting time will be about 5 - 7 minutes longer.  I would cut these in to 2" pieces.

• Can't find pearl (Israeli) couscous?  use the original small type.

• You can substitute the couscous for a grain such as farro, bulgur, or even quinoa.

• Don't like cheese? leave it out or trade it for ricotta salata or even cotija.

• Don't like nuts? leave them out or add your favorite, pine nuts, or hazelnuts would be a good addition.

Kitchen Tips and Notes

• This recipe is great for leftover couscous.

• You will need to allow the couscous to cool so plan a little time for that, or make it ahead.  You may help the cooling by running it under cool water and then draining it well.

• Leftover will keep in the refrigerator in an airtight container for several days.  

• The vinaigrette will keep for several days in the refrigerator.

• Drizzle leftovers with more vinaigrette to moisten and flavor the salad.

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Spring Couscous Salad with Lemon Feta Vinaigrette

serves: 6

Salad:

1 cup pearl couscous
1 pound thin asparagus spears, woody stems cut off
olive oil
14 oz can of garbanzo beans, drained and rinsed
1 green onion, thinly sliced both white and green parts
zest of 1 lemon
2 Tablespoons fresh parsley, chopped
2 Tablespoon fresh basil, chopped
kosher salt & freshly ground black pepper to taste
2 Tablespoon pistachios, chopped (optional)

Vinaigrette:

Juice of 1 lemon
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1 teaspoon lemon zest
1 garlic clove, minced
1/3 cup extra virgin olive oil
salt & pepper
1/3 cup crumbled feta cheese

Preheat the oven to 425 degrees F.

Cook the couscous according to the package directions.  This should be about 15 - 20 minutes.  Meanwhile roast the asparagus by placing them on a sheet pan.  Drizzle with olive oil, salt and pepper, tossing to combine.  Spread them out on the pan so they are not overlapping.  Roast for 8-10 minutes until they are starting to darken on the ends.  Larger asparagus will need about 5 more minutes to roast.  Remove from the oven and set aside.

Once the couscous is done, drain off any excess water (if any) and place it in a bowl to cool down.  You can run it under cool water and drain again if you like.  Add the garbanzo beans, green onions, lemon zest, parsley, basil, salt and pepper to taste, and stir to combine.  

Drizzle with half of the vinaigrette and toss.  Top with asparagus and some pistachios (if using) and drizzle a little more vinaigrette over the top.  Serve.  

To Make Vinaigrette: in a small bowl or jar add lemon juice, herbs, lemon zest, garlic and a pinch of salt and pepper.  Whisk in olive oil until well combined (or shake jar vigorously).  Add in the feta cheese and stir.  

adapted from:  How Sweet Eats

Avocado Jalapeno Yogurt Dip

Time to update your same old guacamole recipe by adding creamy protein-packed yogurt to make a healthy new and tasty dip that's perfect for Easter or any of your spring gatherings.

Avocado Jalapeno Yogurt Dip

When I was growing up it wasn't a party unless there was some sort of dip.  I still believe this today and love making fresh homemade ones because the are simple to throw together.  This Avocado Jalapeno Yogurt Dip can be made in 10 minutes!  How's that for quick and easy?

I love a good guacamole, but decided to go for something creamy.  Yogurt is a healthy way to add extra protein, and creaminess to dips.  Plus it's less fattening than sour cream and mayo.  For an extra kick, I've added minced jalapeno along with some fresh dill to brighten the flavor.  Serve this healthy dip with crunchy vegetables, pita chips or pretzels, or use as a sandwich spread.  The taste is amazing!

Enjoy!

What Ingredients do I need?

• avocado - a ripe medium large size
• Greek yogurt - get non-fat or 2% for a healthier dip
• cilantro
• fresh dill
• pickled jalapenos - or use fresh
• onion powder
• limes

Substitutions and Variation

• Substitute parsley for cilantro or try chives for a more onion flavor

• Leave out the dill if you don't like it.

• Use fresh jalapenos or use hot sauce to provide a little heat

Kitchen Tips and Notes

• Double the recipe for a crowd.  

• Leftovers will keep in the refrigerator for 5 days

• Use as a sandwich spread

• Use as a base on toast with chopped tomatoes and red onion and cilantro

• Great with pita, vegetables, or chips

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Avocado Jalapeno Yogurt Dip

serves 6

1 medium-large ripe avocado, pitted and peeled 

½ cup nonfat plain Greek yogurt
⅓ cup fresh cilantro,chopped

2 Tablespoons fresh dill, chopped

1-2 Tablespoons pickled jalapenos
1 teaspoon onion powder
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Place avocado in a small bowl and mash well.  Add yogurt, cilantro, onion powder, lime juice, plus salt and pepper. Stir until mixed well and smooth. Serve.

Spring Fling: Asparagus and Tomato Frittata

Asparagus and Tomato Frittata is my version of a classic Italian egg dish.  It's filled with tender spring vegetables and herbs and makes the perfect main entrée for a weekend breakfast or brunch!

Asparagus and Tomato Frittata

We are heading back to my Spring Fling series where I provide you with fresh food featuring spring fruits and produce.  Today we are talking breakfast and we are talking Asparagus!  Asparagus screams springtime and although they can be found year round they taste the best in Spring.  I'm a fan of the pencil sized slender spears because they are dainty and a little more tender.  This is such a versatile vegetable but today I'm using them in a breakfast dish.

Have you ever had a frittata?  They are the Italian version of a baked egg dish with fresh vegetables inside.  Similar to an omelet, but baked in the oven. My frittata is simple to make and cooks in 15 minutes in the oven.  It is filled with springtime tender asparagus, juicy tomatoes, sweet onion, and fresh dill and all made in one pan.  This will serve the whole family and is perfect for breakfast, brunch, or lunch.  

Enjoy!

What Ingredients do I need?

• butter
• yellow or sweet onion
• fresh asparagus
• eggs
• milk
• grape or cherry tomatoes
• fresh dill

Substitutions and Variations

• Change up the herbs or use a combination:  basil, oregano, thyme, or chives would be good.

• Double the recipe to serve a large family and use a 10 inch skillet

• Swap out the vegetables to your liking or add additional ones:  mushrooms, leeks, peas, spinach, arugula, or bell pepper.

• Add some cheese to the dish

• Add some bacon to the dish

Kitchen Tips and Notes

• I used an 8" cast iron skillet such as this one however, any oven proof skillet or even a pie pan will work well.

• Make sure to cook your vegetables prior to adding your eggs, unless they are fine raw. Items like onion, leeks, and mushrooms taste better when browned prior to adding them to the eggs.

• Because you are using the same skillet that you cooked your vegetables in you will notice that the eggs will start to cook and set around the edges as you are adding your final ingredients.  This is okay and expected.

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Asparagus and Tomato Frittata

serves 4 - Makes 1 8" round

1 Tablespoon unsalted butter
1/2 cup diced sweet or yellow onion
1/2 bunch of fresh asparagus, cut into 1/2" pieces
5 large eggs
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cups grape tomatoes, halved, divided
1 teaspoon fresh dill, chopped, divided
olive oil

Preheat oven to 400 degrees.

In an 8" cast iron skillet melt the butter over medium-high heat.  Add the onion and cook for 5 minutes, stirring frequently, until onion is translucent and starts to brown.  Add asparagus and cook for 2 minutes.  Remove skillet from heat.

In a medium bowl add the eggs, milk, salt and pepper, and 3/4 of a teaspoon of dill, reserving 1/4 teaspoon for the topping.  Whisk vigorously until well combined.  Add to the skillet with the onion and asparagus.  Add 1/2 cup of the chopped tomatoes to the egg mixture in the skillet, spreading them out evenly.  

Place in the oven and bake for 14-16 minutes until set on the top.  There may be some small wet spot on top and that is ok.  Remove from the oven and allow to cool 5-10 minutes before cutting. 

In a small bowl add the remaining tomatoes and dill and a drizzle of olive oil.  Mix to combine.  Top frittata with the tomato mixture.   Cut in to wedges and serve immediately.