Couscous spring salad with asparagus

Name: Couscous spring salad with asparagus
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Couscous (instant); 500 g green asparagus; 150 g frozen peas; 3 TABLESPOONS Olive oil; 1 collar Radishes; 30 g mixed leaf salads (e.g. Babyleaf); 6 TABLESPOONS Lemon juice; 7-10 Tbsp sugar, salt, pepper; 200 g Roast Beef Cuts; 200 g Herb curd

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

We discovered green asparagus in the supermarket! With this 20-minute salad we welcome the pole vegetables and spring in general quite warmly.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Couscous (instant)
500 g green asparagus
150 g frozen peas
3 TABLESPOONS Olive oil
1 collar Radishes
30 g mixed leaf salads (e.g. Babyleaf)
6 TABLESPOONS Lemon juice
7-10 Tbsp sugar, salt, pepper
200 g Roast Beef Cuts
200 g Herb curd

Directions

1
Put the couscous in a bowl. Wash the asparagus, cut off the woody ends. Cut the stalks diagonally into pieces. Bring to the boil with 300 ml water, the frozen peas and 1 tbsp. olive oil. Pour over the couscous and let it swell covered for about 5 minutes.
2
In the meantime wash, clean and chop the radishes. Wash the salad and spin dry. For the dressing, mix lemon juice and 2-3 tbsp. oil, season with 1 tbsp. sugar, salt and pepper.
3
Loosen the couscous, mix with the dressing. Fold in radishes and salad. Season to taste with salt, pepper and lemon juice. Pour the couscous salad into a bowl and arrange the roast beef on top. Season with pepper. Serve with herb quark.