This is from fellow softball-mom (yes, slightly different from soccer-mom) Laura Winikow. I changed it up a bit according to what was on hand. I also halved it and it was plenty for our family. I think it would be a lovely potluck dish.
1 garlic clove
3 tablespoons lemon juice
1 teaspoon dijon mustard
1/3 – ½ cup olive oil
2 1/2 cups chicken stock
2 cups Israeli couscous (available at TJ’s and Whole Foods)
2 cups 1/2 inch pieces asparagus, blanched 2 minutes, or roasted whole and then cut into smaller pieces
2 cups 1/2 inch pieces cucumber (or bell pepper, which I used)
1/2 cup chopped olives (optional)
2 large scallions or green onions, chopped (I did not use as I cannot digest them)
1/4 cup mint, chopped
1 1/2 cup crumbled feta
Press the garlic into a smallish bowl and add lemon juice and mustard. Whisk in the oil. Season with salt and pepper.
Bring the broth to boil, add couscous, cover and simmer for 10 minutes. Transfer couscous to a bowl and sprinkle with salt and pepper. Let it sit until it comes to room temperature, tossing occasionally.
Mix asparagus, cucumber or pepper, olives, scallions or green onions and mint into couscous. Add the dressing and toss. Fold in the feta and serve.