Green summer couscous

Step by Step

Step 1

Rinse the couscous in a sieve under cold water and cook according to pack instructions. Drain and set aside.

Step 2

Blanch the asparagus and peas for 3 minutes in boiling water, then refresh under cold water and drain.

Step 3

Stir the asparagus, peas, courgette, pistachios and herbs into the couscous with the lemon juice and oil. Season with the lemon zest and sea salt and cracked black pepper.

Step 4

Serve alongside the tagine with harissa and natural yogurt.

Ingredient

Lemon

1 1
Mint

25 grams 0.06 lbs
Courgette

1 1
Extra virgin olive oil

1 tbsp 0.5 fl. ozs
Asparagus

300 grams 0.66 lbs
Pistachios

50 grams 0.11 lbs
Fresh coriander

28 grams 0.06 lbs
Love life giant wholegrain couscous

100 grams 0.22 lbs
Fresh waitrose popped garden peas

90 grams 0.2 lbs

Amount Per Serving
	Energy	1111kJ/ 265kcals
	Fat	12,6g
	Saturated Fat	1,9g
	Carbohydrates	25,9g
	Sugars	5g
	Protein	12g
	Fibre	6,7g

View nutrition facts

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