Spring Asparagus Salad

Oh my goodness this is SO good and refreshing! I think I found it on pinterest.

Spring Asparagus Salad

1-2 bunches asparagus (I would recommend 2)
2 c. Israeli cous cous (uncooked)
1/2 c. kalamata olives, pitted and sliced
1/2 c. feta cheese
1/2 c. toasted pine nuts (optional, but do it!)
1 handful fresh mint, tarragon or italian parsley
Zest from 1 lemon

Dressing:
1/3 c. olive oil
3 T. whole grain mustard
2 T. red wine vinegar
2 T. lemon juice
1 t. salt
1 t. pepper

Instructions:
1. Preheat oven to 400 degrees.
2. Trim the tough ends of the asparagus off. Lay the asparagus on a baking sheet and drizzle with 1-2 T. olive oil, sprinkle with a generous pinch of salt and pepper, and half of the lemon zest. Roast in the oven just until tender, about 20-25 minutes. **(In my opinion this was too long, I like asparagus better after about 12 minutes)** Cut into bite size pieces. (Alternatively, for faster preparation, blanch bite size pieces of asparagus, along with the cous cous, during the last 2 minutes of the cous cous cooking time)
3. Bring a large pot of salted water to a boil. Add 2 cups Israeli cous cous, and cook until al dente.
4. While cous cous is cooking make the dressing. In a small bowl, stir all ingredients together.
5. Drain cous cous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest. Serve warm or chill and serve as a salad.

Enjoy!!

**If you don't want to use cous cous you can use orzo. I found the Israeli cous cous at the grocery store near the rice**