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
Dressing:
1/3 cup olive oil
3 Tbsp whole grain mustard
2Tbsp red wine vinegar
2 Tbsp lemon juice
1 tsp salt
1tsp pepper
Instructions:
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.
Taken from:
Feastingathome.com
