Asparagus with cashew couscous

Ingredients for 2 servings:

• 1 small onion(s)
• 1 small zucchini
• 1 m.-sized carrot(s)
• 300 g asparagus, white
• 1 tbsp olive oil
• 50 g couscous
• 125 ml vegetable stock
• 30 g cashew nuts
• 50 g sour cream mixed with cream cheese (or crème fraîche)
• 5 cocktail tomatoes or San Marzano tomatoes
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a delicious light spring dish

Peel the asparagus, cut into pieces, and cook as usual until al dente. Meanwhile, chop the onion, cut the carrots and zucchini (the zucchini should be really small) into small pieces, and fry briefly in the olive oil (about 2 minutes). Then add the couscous and deglaze with the vegetable stock. Cover and cook on medium heat for about 5 minutes. Crush the cashew nuts in a mortar. Chop the tomatoes and add them to the couscous along with the nuts, sour cream, and cream cheese (or crème fraîche). Season with salt. Increase the heat briefly, stir, and cover the couscous. Turn off the heat and let it swell for about 7-10 minutes. Finally, add the asparagus and stir briefly. Serve garnished with some greens. This dish is also suitable for an Ayurvedic diet (for all three doshas).