Couscous Asparagus Salad with Mint

Ingredients

• 300 g Couscous
• Salt
• 400 g green asparagus
• 100 g Sugar snap peas
• 1 red bell pepper
• 2 sprigs Mint
• 3 spring onions
• 1 Garlic clove
• 2 tbsp olive oil
• black pepper
• Cayenne pepper
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Prepare couscous according to package instructions in salted water.

2. 2.

   Meanwhile, wash the asparagus, peel the lower third and trim the woody ends. Split the stalks lengthwise and cut into 4 cm pieces.

3. 3.

   Wash the sugar snap peas, trim them, and blanch in boiling salted water for 2 minutes. Drain, shock in cold water, and set aside.

4. 4.

   Wash the bell pepper, trim it, and slice into thin short strips. Wash mint, shake dry, pluck leaves, reserve some for garnish, finely chop the rest.

5. 5.

   Wash spring onions, trim, and cut into thin rings. Peel and mince garlic.

6. 6.

   Heat oil in a pan. Sauté garlic over medium heat until translucent. Add vegetables, sauté 2–3 minutes, season with salt and pepper.

7. 7.

   Fluff couscous with a fork, mix with vegetables and chopped mint, season with cayenne pepper and lemon juice. Garnish with mint leaves.