Asparagus and lemon cous cous salad

Asparagus and lemon cous cous salad

This Asparagus and lemon cous cous salad is a combination of giant cous cous and the normal cous cous. My friend recommended the giant cous cous and I love it. It is more filling then the normal cous cous and has more texture. The lemon add a bit of zing to this salad while the basil pesto adds the finishing touch.

Ingredients

  • 150g large cous cous
  • 75g cous cous
  • Bunch of Asparagus
  • 1 lemon
  • 450ml veg stock
  • Portion of Basil pesto
  • 3 eggs
  •  1 tbsp butter

Preparation, the night before:

  1. Heat up the pan and melt the butter.
  2. Add some oil and fry the giant cous cous for 5 mins.
  3. Add the stock and lemon juice and simmer for 10 mins until the giant cous cous is soft.
  4. Add the cous cous to the mixture and allow to absorb the remaining liquid.
  5. Meanwhile heat a pot of water to boiling point and drop in the eggs.
  6. Simmer for 7 mins and drain.
  7. Snap the Asparagus stalks and wash.
  8. Fry for 8 mins until tender.
  9. Chop the asparagus and add to the cous cous. Season to taste.
  10. Remove the shells from the eggs and chop in half, add to the salad.

Serve this Asparagus and lemon cous cous salad with a dollop of fresh Bail pesto.

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