Asparagus, strawberry, and couscous salad

Ingredients for 4 servings:

• 350 g couscous
• 1 kg asparagus, green
• 250 g strawberries
• 1 bunch of mint
• Sea salt and pepper
• 8 tbsp olive oil
• 2 tbsp white wine vinegar, vegan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

vegan, vegetarian, lactose-free

Prepare the couscous according to the package instructions with a little salt and 1 tablespoon of olive oil. Wash the asparagus and trim off the woody ends. Heat a pan and brush with 2 tablespoons of oil. Fry the asparagus on all sides for about 8 minutes until al dente. Wash the strawberries, remove the stems, and halve or quarter the berries depending on their size. Wash the mint, shake dry, and then chop. Mix the remaining olive oil (5 tablespoons) with the vinegar, salt, and pepper. Mix the couscous with all but 2 tablespoons of the vinaigrette. Arrange the asparagus and strawberries on top and drizzle with the remaining vinaigrette. Enjoy!