Couscous and Asparagus Salad with Mint

 

Couscous and Asparagus Salad with Mint - Couscous and Asparagus Salad with Mint - Crisp and vernal: simply delicious!
361 kcal
Couscous and Asparagus Salad with Mint - Crisp and vernal: simply delicious!

(0)

Difficulty:easy
Preparation:30 min
Ready in:30 min
Vegetable
egg-free
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
361
18%
Protein
13 g
26%
Fat
7 g
9%
Added Sugar
0 g
0%
Carbohydrates
61 g
23%
Roughage
10 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

300 gramsCouscous
Salt
400 gramsgreen Asparagus
100 gramsSnow pea
1red Bell pepper
2 sprigsMint
3Scallions
1Garlic clove
2 tablespoonsOlive oil
Pepper
Cayenne pepper
1 tablespoonLemon juice

Directions

1 Cook the couscous in salted water according to package directions.
2 Rinse the asparagus, peel the lower third, and cut off any woody ends. Halve the spears lengthwise, and cut crosswise into 4 cm (approximately 1 1/2 inch) long pieces.
3 Rinse and trim the snow peas, then blanch for 2 minutes in boiling salted water. Remove from the water and drain.
4 Rinse, trim, and julienne the peppers. Rinse and dry the mint. Remove the leaves, and set aside some for garnish. Finely chop the remaining leaves.
5 Rinse, trim, and slice the scallions. Peel and chop the garlic.
6 Heat the oil in a pan. Cook the garlic over medium heat until soft. Add the vegetables, sauté for 2-3 minutes, and season to taste with salt and pepper. 
7 Fluff the couscous with a fork. Mix with the vegetables and chopped vegetables. Add the lemon juice, and season to taste with cayenne pepper. Garnish with the whole mint leaves, and serve.
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