Thai-style Asparagus with Couscous

In a saucepan over medium-high heat, bring the vegetable stock to a boil. Spread the couscous evenly in the bottom of a large casserole dish. Add the hot vegetable broth and cover tightly with plastic wrap. Once the liquid is absorbed (about 12 minutes), fluff with a fork.

Meanwhile, trim the spring onions and cut into thin rings. Snap off the tough ends of the asparagus. Blanch the asparagus in a pan of salted boiling water for about 3 minutes. Drain and plunge into cold water and drain again.

In a small bowl, combine spring onions, garlic, parsley, cilantro, sesame oil, white wine vinegar, lime zest, 1 tablespoon orange juice and 2 tablespoons lime juice. Mix to blend. Pour over couscous and fluff with fork to evenly distribute. Season to taste with salt, pepper and sugar. Garnish with lime zest.