In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.
Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
Once cooled, stir in the blanched asparagus, cucumber, olives, and green onions. Add the dressing and toss to coat. Gently mix in the feta cheese.
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 124 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 25mg||8 %|
|Sodium 1009mg||35 %|
|Potassium 141.6mg||4 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 44g|
|Protein 11.4g||16 %|
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Calories per serving: 360
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