Vegetable couscous with grilled asparagus and goat cheese

Ingredients for 4 servings:

• 300 g couscous
• 400 g rice (express rice)
• 1 lemon(s), juice
• 1 tbsp honey
• 3 tbsp olive oil
• ½ bunch chives
• 1 bunch of mint
• 350 g asparagus, green
• 1 tbsp olive oil
• 140 g goat cheese
• 50 g cashew nuts, unsalted

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

vegetarian and delicious

Pour 350 ml of boiling water over the couscous and rice in a bowl. Stir the mixture thoroughly and let it stand for 10 minutes. Pick the mint leaves and cut them into strips. Finely chop the chives. Chop the cashews and squeeze the juice from the lemon. Mix the lemon juice with olive oil and honey to make a dressing. Heat a grill pan. Cut off the bottom end of the asparagus and brush the asparagus with the remaining oil. Grill the stalks for 6 minutes, turning regularly. Stir the couscous and rice mixture. Mix the mint and chives with the dressing and transfer everything to a baking dish. Sprinkle the asparagus and crumbled goat cheese on top and sprinkle with the cashews. This recipe is incredibly versatile. I’ve varied it (see photo) with snow peas and zucchini slices.