Couscous Salad

Ingredients

• 1 cup Couscous

• 500g asparagus, trimmed and cut into bite-sized pieces

• 2 cloves garlic, finely minced

• 1 cup roasted cherry tomatoes

• ½ cup pomegranate seeds

• Large handful parsley, chopped

• Large handful rocket (arugula)

• 1 tsp smoked paprika

• ½ tsp cumin

• 2 tbsp olive oil

• Juice of ½ lemon

• Salt & black pepper

Method

1. Cook the cous cous
   Prepare the cous cous according to the packet instructions. Fluff with a fork and let it cool slightly.

2. Cook the asparagus
   Heat 1 tbsp olive oil in a pan over medium heat. Add the asparagus and cook for 4–5 minutes until tender but still bright green. Add the garlic for the final minute.

3. Roast the cherry tomatoes

   Turn on your oven to 200°C (Gas) 180°C (Fan), on a tray, spread your cherry tomatoes and dress with olive oil, salt, and cracked black pepper.

4. Combine
   In a large bowl, mix together the couscous, asparagus, roasted cherry tomatoes, finely chopped parsley, rocket and pomegranate seeds.

5. Dress the salad
   Add the remaining olive oil, lemon juice, smoked paprika, cumin, salt, and black pepper. Toss everything together gently.

6. Serve
   Serve warm or chilled. It works well as:

   • a light lunch

   • a side salad

   • or topped with grilled halloumi or chickpeas for extra protein.

Optional additions

• Crumbled feta

• Toasted almonds or pistachios

• Fresh mint

• A drizzle of tahini yogurt dressing