Mains · Spring
Lemony Asparagus Couscous
A fresh plant-based dish with seasonal spring ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Bring the vegetable stock to a boil. Pour it over couscous, cover and leave for 5 minutes, then fluff with a fork.
- Snap off woody asparagus ends, slice the stalks and simmer in a pan with a splash of water for 4–6 minutes; add the tips for the last 2 minutes.
- Chop the parsley and grate a little zest and squeeze some juice from the lemon.
- Toss the couscous with asparagus, parsley, zest and juice. Serve immediately.
- Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Check cooking time and liquid ratio on your specific rice, buckwheat or barley packet, because varieties differ.
- Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
- Rest cooked grains covered for a few minutes, then fluff with a fork. Avoid excessive stirring if you want separate grains.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.