A bright, herby celebration of summer veg, this asparagus couscous salad is perfect for BBQs, picnics or make-ahead lunches. Packed with fresh herbs, smoky grilled courgette and sweet red peppers, it’s sunshine in a bowl.
INGREDIENTS
Couscous
255g Couscous (g.f. option available e.g. maize)
285ml Cold Water
2 bunches of Asparagus
2 medium sized courgettes
1 small bunch of spring onions
2-4 red chillis
1 Jar Odysea roasted sweet red peppers
Herbs – 1 pack of each, finely chopped.
- Basil
- Coriander
- Mint
- Flat leaf parsley
Dressing
4 tablespoons of lemon juice
10 tablespoons of olive oil
Fresh ground pepper to taste
METHOD
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Put the couscous in a bowl with the cold water. Leave until the water has been fully absorbed.
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Discard the ends of the courgettes and slice into rounds approximately 1cm thick.
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Snap the tough ends off the asparagus and either discard or re-use in a soup.
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On a hot griddle or BBQ, toast the whole chillies, asparagus and courgette until lightly charred – not burnt. A spray of olive oil helps them not stick and adds depth to the flavour.
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Take the grilled chillies and the spring onions. Chop, not too finely.
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In a small bowl, combine the ingredients for the dressing and whisk.
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Put the asparagus, courgettes, diced spring onions and chillies into the couscous mixture.
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Add the dressing from the small bowl and lightly toss together.
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Add a jar of Roasted sweet peppers (finely sliced) and further mix the couscous.
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Season to taste with pepper / lemon / salt.
Chefs Notes
If used for a lazy Summer BBQ or picnic this is a dish that is ideal to make the day before and keep in the fridge overnight. Allowing the couscous to rest improves the flavour!
Any leftovers are great for a healthy lunch and can be served with some slices of chicken breast and a dash of hot sauce.
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