Couscous spring salad with asparagus

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3.5 2
We discovered green asparagus in the supermarket! With this 20-minute salad we welcome the pole vegetables and spring in general quite warmly.
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 250 g Couscous (instant)
  • 500 g green asparagus
  • 150 g frozen peas
  • 3 TABLESPOONS Olive oil
  • 1 collar Radishes
  • 30 g mixed leaf salads (e.g. Babyleaf)
  • 6 TABLESPOONS Lemon juice
  • 7-10 Tbsp sugar, salt, pepper
  • 200 g Roast Beef Cuts
  • 200 g Herb curd

Directions

  1. 1

    Put the couscous in a bowl. Wash the asparagus, cut off the woody ends. Cut the stalks diagonally into pieces. Bring to the boil with 300 ml water, the frozen peas and 1 tbsp. olive oil. Pour over the couscous and let it swell covered for about 5 minutes.

  2. 2

    In the meantime wash, clean and chop the radishes. Wash the salad and spin dry. For the dressing, mix lemon juice and 2-3 tbsp. oil, season with 1 tbsp. sugar, salt and pepper.

  3. 3

    Loosen the couscous, mix with the dressing. Fold in radishes and salad. Season to taste with salt, pepper and lemon juice. Pour the couscous salad into a bowl and arrange the roast beef on top. Season with pepper. Serve with herb quark.

Nutrition Facts

KCAL
490 kcal
CARBS
55 g
FATS
15 g
PROTEINS
27 g