1# fresh asparagus, ends snapped off and broken into smaller pieces
1 cup dried couscous (I had Bob's Red Mill tricolor pearl couscous)
2 Tbl white wine vinegar
2 tsp olive oil
1/4 cup snipped chives
1/4 tsp kosher salt
1/4 tsp pepper
Boil water, and cook asparagus 2-4 minutes, or until crisp-tender. Drain the asparagus and then plunge into ice water.
Meanwhile, cook the couscous according to directions.
Also, whisk together the dressing ingredients.
Toss couscous, asparagus, some feta and the dressing together in a large bowl and serve.
We ate this warm the first day, and cold the second.