Insalata di Couscous con Olive e Asparagi
Couscous Salad With Olives, Asparagus & Grana Padano

About This Recipe

Are you looking for a delicious couscous recipe with a difference? If you are, you’ve found it! Here’s my couscous salad with olives, asparagus & grana padano for you to enjoy.

Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. It’s great as a main course or you can reduce the quantities and serve it as a side with barbecued meats or grilled fish.

TwitterFacebook

4

Serves

13

Ingredients

Couscous

Main Ingredient

Salads, Meat-Free Recipes

Type

Ingredients

  • 350ml Vegetable Stock
  • 250g Couscous
  • 100g Asparagus Tips
  • 1 Yellow Pepper, Deseeded, Cut Into Thin Strips
  • 10 Cherry Tomatoes, Quartered
  • 50g Pitted Black Olives, Drained & Roughly Chopped
  • 50g Grana Padano Cheese, Coarsely Grated
  • 4 tablespoons Fresh Chives, Chopped

For The Dressing

  • 6 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 1 Teaspoon English Mustard
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest couscous salad with olives, asparagus & grana padano! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Pour the vegetable stock into a medium lidded saucepan and bring to the boil. Add the couscous and stir. Cover, reduce the heat and simmer for 5 minutes or until all the water has been absorbed. Remove from the heat and leave to stand with the lid on for 10 minutes. Uncover and fluff the couscous up with a fork, then set aside to cool.
  2. Meanwhile, bring a medium saucepan of salted water to the boil. Drop in the asparagus and cook for 3 minutes. Drain and drop into cold water to refresh them – this keeps them crunchy and retains their beautiful green colour. Drain and chop into 2cm pieces and put into a large bowl.
  3. Add the pepper, tomatoes, olives, Grana Padano and chives to the asparagus. Set aside.
  4. To make the dressing, pour the extra virgin olive oil, vinegar and mustard into a small bowl. Season with salt and pepper and whisk to combine. Pour the dressing into the bowl over the vegetables.
  5. Add the cooled couscous and stir all together. Serve on a large platter with a few cold beers.

Per serving

Kcal 502
Fat 25g
Saturates 5g
Carbs 53g
Sugars 6g
Fibre 6g
Protein 15g
Salt 0.8g

Once you’re done, simply sit back and enjoy your couscous salad with olives, asparagus & grana padano and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Chicken Breasts in Creamy Sage & Lime Sauce

View Recipe

Next Recipe

Lemon Chicken With Honey & Rosemary

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Linguine with tinned tuna, olives and chilliLinguine al tonno

Without doubt this has to be one of my father’s favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

Bellini in GelatinaFresh Blackberry and Prosecco Jelly

This has to be the most stylish and yet easy dessert that you will ever make. Not only can you use this dish as a dessert, but you can also serve it as a great aperitif. You can substitute the Prosecco for a good Champagne and if you don’t want to use blackberries, you can use fresh strawberries. If you want to make fresh strawberry purée, just blitz 50g of fresh strawberries with 1 tablespoon of...

6

Serves

6

Ingredients

Blackberries

Main Ingredient
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe

Gnocchi di zuccaPotato and roasted pumpkin gnocchi

Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn't even needed. This is what I came up with. I have also tried replacing the pumpkin with butternut squash,...

4

Serves

9

Ingredients

Potato

Main Ingredient
View Recipe

Coppette di anguriaWatermelon Puddings

Watermelon pudding is a traditional dessert from Sicily’s capital, Palermo. It’s usually eaten during the three-day feast of Santa Rosalina in July. It generally includes only three ingredients – watermelon, sugar and cornflour – but the garnishes vary from area to area, ranging from cinnamon, jasmine and pistachios to chocolate chips (which are thought to resemble watermelon seeds). Although...

6

Serves

7

Ingredients

Watermelon

Main Ingredient
View Recipe

Pizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan

The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.

9

Ingredients
View Recipe