Spring Giant Couscous Salad

Ingredients

• 120 g giant couscous
• 250 g asparagus
• 1 red onion (small)
• 1 courgette (medium; finely sliced)
• 1 tbsp fresh mint (chopped)
• 1 tbsp fresh chives (chopped)
• 1 lemon (use the whole zest and half the juice)
• extra virgin olive oil (4–5 glugs for the salad, plus around 2 tbsp for frying; amount of a glug is unspecified)
• salt (a big pinch, plus an extra big pinch when mixing; to taste)
• black pepper (a big pinch, to taste)
• 1 tbsp Greek lemon and herb seasoning (Cape Herb & Spice brand named in source)

Steps

1. 1

   Bring a pot of water to a boil, add the giant couscous, and boil for around 10 minutes, until cooked. Drain if needed and set aside.

2. 2

   Heat around 2 tablespoons of olive oil in a frying pan over medium-high heat.

3. 3

   Add the chopped asparagus, finely sliced courgette and finely sliced red onion to the pan. Cook for about 1 minute.

4. 4

   Remove the courgette and onion from the pan while they are only slightly softened and still have a bite. Leave the asparagus in the pan.

5. 5

   Continue cooking the asparagus for another few minutes, then remove the pan from the heat.

6. 6

   Put the cooked couscous, asparagus, courgette and onion in a bowl. Add the chopped mint and chives, the whole lemon zest and half of its juice, a big glug of extra virgin olive oil, an extra big pinch of salt, pepper and the lemon and herb seasoning.

7. 7

   Mix everything together and serve.

Notes

The amount represented by a “glug” of olive oil is not specified. The creator suggests serving this with protein or as a large salad at barbecues; the video transcript mentions sweet chilli salmon and cottage cheese as her accompaniment.

Nutrition per serving

• salad
• side
• vegetarian
• spring
• barbecue
• boiled
• stovetop