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Fluffy couscous combined with the fresh ingredients of mint cucumber and lemon.
Ingredients: * 150g Couscous
* 4tbsp Lemon Infused Olive Oil
250g asparagus spears, trimmed
10cm piece of cucumber
3 tbsp mint leaves, chopped
1 lemon, grated zest & juice
salt
black pepper
HOW TO COOK IT
1. Cook the couscous as directed on the box.
2. Cut the asparagus into 2cm lengths. Add the stem pieces of asparagus to boiling salted water and simmer for 2 minutes. Add the asparagus tips and cook for a further 2 minutes. Drain, rinse under cold water and put into a large bowl to cool.
3. Peel the cucumber and cut into quarters lengthways. Remove the seeds and chop the cucumber into small dice. Add to the cooled asparagus along with the chopped mint.
4. Fluff up the couscous with a fork and add to the vegetables.
5. Whisk the lemon juice & zest together with the garlic infused extra virgin olive oil and season. Gently fold together and refrigerate until ready to serve.
