Lemon Scented Grain Salad with Asparagus, Almonds and Feta

Makes 2-3 servings

4 ounces uncooked farro
4 ounces uncooked pearl (Israeli) couscous
2 cups water
1/2 pound asparagus, trimmed and sliced into 2-inch pieces
Olive oil
1/2 cup shelled peas (fresh or frozen)
1/2 cup slivered toasted almonds
2 ounces feta cheese, crumbled
1 lemon, zested and juiced
Salt and pepper

In a large saucepan, add the water and grains and a large pinch of salt. Bring the mixture to a boil over high heat. Reduce the heat to low, cover and simmer for 12-15 minutes until the grains are tender and most of the water is absorbed. If there is extra water, drain in a colander.

Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender, about 1-2 minutes. Add the asparagus and peas to the grains and toss. Then toss in the toasted almonds, feta cheese and lemon zest.

Mix the lemon juice with a bit of olive oil (1-2 teaspoons), taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.
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