Couscous, Pomegranate and Asparagus Salad
Servings: 4 Serves
Ingredients
- 200 g Couscous
- 400 g Vegetable Stock
- 300 g Baby Asparagus
- 1 Pomegranate, halved, seeds removed
- 1/2 Red Pepper
- 1 clove Garlic
- Lemon Juice
- Chopped dill, Salt, Ground black pepper, Ras el Hanout,
- 100 ml Olive oil
- Bunch of Chopped Parsley
Instructions
- Place couscous in a large heatproof bowl. Add boiling vegetable stock. Cover. Set until liquid has absorbed. Using a fork, fluff the grains to separate. Set aside to cool.
- Blanche asparagus and refresh in cold water. Cut asparagus in 1cm long pieces. Finely dice garlic and red pepper.
- In a salad bowl mix all the ingredients. Season with salt, black pepper and а pinch of Ras el Hanout. If you don't have Ras el Hanout you can add а pinch of ground cumin instead. Sprinke with lots of chopped parsley.