Feeds 4
Prep 2 mins
Cooking Time 20 mins
Ingredients
1 cup of cous cous
1 cup of frozen peas
1/2 tin of chickpeas
1 Bunch of asparagus
1/2 red onion (finely chopped)
1/2 teaspoon of butter
2 tablespoons of slivered almonds
1 heaped tablespoon of pepita seeds
2 tablespoons of parsley (roughly chopped)
Salt to taste
Dressing
3 heaped tablespoons of pesto
1/4 cup of olive oil
Juice of a lemon
Zest of a lemon
Method
- Dice the onion and chop the parsley and set aside.
- Cook the cous cous according to instructions. 1 cup cous cous to 1 cup water or stock and cover until the liquid absorbs. Add the butter and use a fork to separate the cous cous.
- Cut off the rough stalks at the base of the asparagus.
- To a small saucepan, fill 1/4 with water and add the peas and asparagus. Bring to the boil, cooking for two minutes. Strain and remove from the saucepan (to avoid them over cooking).
- Cut the asparagus into 2cm pieces.
- In a fry pan, dry toast the pepita seeds and slivered almonds, until lightly golden.
- In a large bowl, add the cous cous, drained chickpeas, pepita and almonds, diced onion, asparagus, peas and parsley. Season well with salt.
- To a jar, add the pesto, olive oil, lemon zest and lemon juice. Mix well.
- Pour the dressing over the cous cous and combine all the ingredients until well coated.
- Serve with a side of protein – works well with salmon or tuna.
