Asparagus Spring Couscous Salad
With the arrival of British asparagus season, here’s a recipe to celebrate the vivid green colour and freshness of spring. Feel free to add whatever you have, jarred artichokes, spinach, frozen or fresh broad beans or tenderstem broccoli. This salad is delicious with our Lemon, Mint & Parsley or Tomato & Chilli Couscous.
Prepare the couscous according to the packet instructions, fluff with a fork and set aside.
Bring a large pan of water to the boil. Blanch the asparagus for 2-3 minutes depending on the thickness. Remove with a slotted spoon and set to one side. Blanch the green beans and soya beans. Drain on kitchen roll.
In a clean jar shake the oil, lemon juice, chilli flakes and salt.
Arrange the couscous on a platter. In a large mixing bowl add all the blanched vegetables rocket, mint and spring onions and gently toss together with the dressing. Serve immediately piled on top of the couscous, sprinkle with black sesame seeds and enjoy straight away.
- For the Salad
- 1 x packet Ainsley Harriot Couscous
- 150g asparagus
- 100g green beans, fresh or frozen
- 150g soya beans, frozen
- Handful of rocket leaves
- 12 mint leaves
- 2 spring onions, sliced
- For the Dressing
- 2 tbsp olive oil
- 2 tsp lemon juice
- Pinch of chilli flakes
- Pinch salt
- Pinch black sesame seeds