Ingredients:
1 cup couscous
1 cup cold water
2 red peppers
6 stalks asparagus, trimmed
1 small zucchini, sliced
1 bunch spring onions, sliced
2 red chilies, deseeded and sliced
3 cups fresh herbs, chopped ( choose from basil, coriander, mint, parsley, oregano)
2 lemons, juiced
10 tablespoons olive oil
salt
pepper
Directions:
Mix couscous and water together, and let sit for 30 mins or until all the water is absorbed and couscous is tender but firm.
Blacken the peppers, either over a gas flame or in the oven, under the grill.
Once they’re blackened on all sides, cover in saran wrap and leave to”sweat” for 5 minutes before removing their skins and slicing into chunks.
In a frying pan, lightly cook the asparagus and zucchini.
Mix vegetables with couscous, spring onions, chillies, herbs, olive oil and lemon dressing.
Add salt and pepper to taste.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.