I like to call this salad Spring in a bowl. Truthfully this recipe came together from me trying to clean extra greens out of my fridge before they went bad. It turned out fantastic. It’s so light and vibrant and gets better the longer it sits. A few key notes- it may seem weird but leave the asparagus raw it gives a great crunch and is flavorful. Always buy the block of feta and crumble it yourself the flavor is so much better. Toast your pine nuts, it gives them an even richer nuttier flavor. Pile in the fresh herbs i did a mix of dill, mint and parsley but basil would be fabulous to added in.
This salad would be the perfect side dish at Easter! Enjoy and tag me if you make this!

SPRING GREEN GODDESS COUSCOUS

1 cup couscous cooked according to package
1.5 cups arugula finely chopped
1 baby cucumber diced
1 bunch asparagus sliced into 1/2 inch pieces
1 bunch green onions sliced
1/2 cup pine nuts lightly toasted
8 oz good feta cheese
1.5 cups mixed herbs I used mint, dill and parsley

DRESSING

1/2 cup olive oil
Juice of 2 lemons
3 tablespoon good pesto
1/2 teaspoon salt
1/2 teaspoon pepper

Cook couscous according to package and lightly fork to separate pieces and pour in a bowl. Add the asparagus, cucumber, arugula, green onions, feta and pine nuts. Pour dressing over top and mix together well. If salad seems dry make a second 1/2 batch of dressing or simply add more olive oil and lemon juice. Best served room temperature