2 as a main, 4 as a side

Asparagus, Pea, Mint & Wild Garlic Couscous Salad

Fresh spring flavours that are perfect for eating outside in the sunshine. Great as a barbecue side dish for fish or chicken or on its own as a light lunch paired with a cold glass of white wine. Wild garlic adds a delicate sweet garlicky flavour, but when out of season you can use a clove of garlic instead.


Bring a pan of salted water to the boil and add the peas and asparagus tips. Cook for 1-2 minutes and then drain and immediately plunge into cold water.

In a pan over a medium heat add the butter and olive oil and when the butter has melted stir in the chopped mint and garlic leaves and warm through for 20 seconds before removing from the heat. Drain the asparagus and peas and then add to the pan with the warm garlic butter. Toss to coat and squeeze in some lemon juice and season with salt and a small pinch of chilli flakes.

Meanwhile prepare the couscous according to the packet instructions, fluff with a fork and leave to cool slightly before stirring through the rocket or watercress. Arrange on a serving platter and scatter over the asparagus and peas. Grate over the lemon zest and top with extra mint leaves and the toasted almonds. Drizzle over any remaining garlic butter and serve immediately.

(also delicious with some crumbled feta on top).



  • 150g fresh peas or frozen petit pois
  • 100g asparagus tips
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 1 tbsp chopped fresh mint leaves, plus whole leaves to serve
  • 2 tbsp chopped wild garlic leaves (or 1 small clove of garlic, crushed)
  • zest and juice of ½ lemon
  • pinch of chilli flakes (optional)
  • 1 x packet of Ainsley Harriott Couscous
  • handful of fresh rocket or watercress
  • handful of flaked almonds, toasted