Kate's Cuisine

May 15 2010

Cous Cous Salad

1 cup cooked cous cous, cooled $0.27
4 asparagus stalks, trimmed and blanched, and cut into bite-size pieces  $2.49 *
1/2 cup Feta cheese $0.72
1 avocado, peeled and sliced $0.90
1 Roma tomato, chopped $0.33
1/2 red onion, thinly sliced $0.33

For the dressing:
3/4 cup olive oil $1.89
1 cup lemon juice $0.60
2 tablespoons whole grain mustard $0.32
1 tablespoon garlic, minced $0.02
1 tablespoon fresh dill $0.27
1/2 teaspoon white sugar $0.01
Pinch salt and pepper $0.02

Total Cost   $8.17

1.) Place all of the ingredients for the dressing in a jar with a tight-fitting lid and shake vigorously until all ingredients are thoroughly combined.

2.) Place cous cous in a medium-sized bowl. Add the asparagus, Feta cheese, avocado, tomato, and onion. Shake the dressing again to make sure lemon juice and oil are thoroughly mixed, and pour over cous cous salad.

3.) Serve and enjoy!

* To blanch, bring a pot of water to a boil. When it’s at a rolling boil, place the asparagus in the pot for one minute only. Remove and rinse to stop the cooking process.

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