Green Asparagus Couscous Salad

Name: Green Asparagus Couscous Salad
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 1 kg green asparagus; 250 g Couscous (instant); 8 TABLESPOONS good olive oil; 2 Lemons; 50 g Pine nuts; 100 g Kalamata olives (without stone); 1 collar flat leaf parsley; 2 Garlic cloves; 200 g Feta

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
1 kg green asparagus
250 g Couscous (instant)
8 TABLESPOONS good olive oil
2 Lemons
50 g Pine nuts
100 g Kalamata olives (without stone)
1 collar flat leaf parsley
2 Garlic cloves
200 g Feta

Directions

1
Boil up about 2 l salted water. Wash the asparagus, cut off the woody ends generously and cut the asparagus into pieces of about 5 cm length. Add to boiling salted water with 1 tsp. sugar. Simmer for about 3 minutes.
2
Drain, rinse with cold water and drain well.
3
Put the couscous in a bowl. Bring 1⁄4 l water, 1⁄2 tsp salt and 1 tbsp oil to the boil. Wash organic lemon hot, dab dry and peel or finely grate about half the peel with a zest ripper. Add to boiling salted water.
4
Pour over the couscous and let it swell for about 5 minutes. Then loosen up with a fork.
5
Roast the pine nuts in a pan without fat while turning them golden yellow, take them out. Cut olives into slices. Wash parsley, shake dry and chop the leaves finely. Peel garlic and chop finely.
6
Coarsely crumble the feta.
7
Squeeze both lemons for the marinade. Mix juice with garlic, salt, pepper and 1 teaspoon sugar. Fold in 7 tablespoons of oil. Mix couscous, asparagus, pine nuts, parsley, olives and feta in a large bowl.
8
Carefully stir in the marinade. Season to taste with salt and pepper.