Spring couscous

Name: Spring couscous
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red and yellow peppers (approx. 200 g each); 1 collar (approx. 450 g) green asparagus; 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 ml Vegetable broth (instant); 30 g Pine nuts; 3-4 Stem(s) Mint; 2 (150 g each) Mug of whole milk yoghurt; 7-10 Tbsp juice of 1/2 lemon; 300 g Couscous (pre-cooked granular durum wheat semolina); 150 g Sheep's cheese

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red and yellow peppers (approx. 200 g each)
1 collar (approx. 450 g) green asparagus
1 medium onion
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 ml Vegetable broth (instant)
30 g Pine nuts
3-4 Stem(s) Mint
2 (150 g each) Mug of whole milk yoghurt
7-10 Tbsp juice of 1/2 lemon
300 g Couscous (pre-cooked granular durum wheat semolina)
150 g Sheep's cheese

Directions

1
Clean the peppers and cut into large cubes. Peel half of the asparagus and cut off the woody ends. Cut off asparagus tips about 3 cm long, cut remaining asparagus into pieces of about 2 cm.
2
Peel and finely dice the onion and garlic. Heat 1 tablespoon of olive oil in a saucepan and sauté the onion and garlic mixture in it over medium heat. Add the bell pepper and asparagus pieces and sweat briefly.
3
Season with salt and pepper. Deglaze with vegetable stock and simmer for about 5 minutes. In the meantime roast pine nuts in a pan without fat until golden brown. Remove and put aside. Wash mint, dab dry and pluck off except for something to garnish.
4
Cut the mint into rough strips. Stir yoghurt with mint until smooth. Season to taste with salt, pepper and lemon juice. Add couscous to the vegetables. Bring to the boil and let it swell for 6-8 minutes. Cut feta cheese into medium sized cubes and stir into the couscous about 3 minutes before the end of the cooking time.
5
Drizzle the rest of the olive oil over it and gently loosen the couscous with a fork. Sprinkle with pine nuts. Arrange the couscous on plates and garnish with the remaining mint. Add extra yoghurt sauce.