1-2 bunches of asparagus trimmed

1-2 Tbsp olive oil

Salt and pepper to taste

1&1/2 cups dry couscous or quinoa

1/2 cup kalamata olives (pitted and sliced)

1/2 cup fetta cheese

1/2 cups toasted pine nuts

1/2 cup of dill or Italian parsley chopped

2 Tbsp tarragon

3 spring onions sliced diagonally

zest from 1 lemon


1/3 cup olive oil

3 Tbsp whole grain mustard

2Tbsp red wine vinegar

2 Tbsp lemon juice

1 tsp salt

1tsp pepper


Trim the asparagus, lay on a baking sheet and drizzle with 1-2Tbsp olive oil, sprinkle with salt and pepper and half the lemon zest. Roast in the 180 deg oven for 15-20mins or until tender.

Prepare couscous as per packet instructions. Toss couscous with dressing, olives, asparagus, fetta, pine nuts, fresh herbs and remaining lemon zest. Serve warm or chilled.

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