Easy, peasy, lemon and feta squeasy. Consider doubling this recipe – it makes for a great lunch the next day.
hope this makes your belly smile…
Adapted from Two Peas and Their Pod
1 c. Israeli Couscous (alternative: whole wheat orzo pasta)
3 cloves garlic, minced
1 t. olive oil
8 asparagus spears, cut into 1 inch pieces
Sea salt/pepper, freshly ground
1 c. fresh organic spinach
1 large lemon, halved
1/3 c. feta cheese
Directions: Cook couscous according to package directions in salted water. Drain when done (reserve a cup of the cooking water). While the couscous cooks, warm a skillet to near medium heat. Add olive oil and garlic. Cook until you can smell the garlic. Add the asparagus and saute for 5 minutes before adding the spinach. Stir until the spinach begins to wilt. Squeeze the lemon over the top and toss the asparagus mixture. To a large serving bowl, combine the cooked couscous, asparagus mixture and feta cheese. Add 1/2 cup or more of the couscous cooking water and stir to create a bit of a sauce. Season with salt and pepper and give a final squeeze of lemon. Serve immediately.