Couscous and asparagus pan à la Gabi

Ingredients for 2 servings:

• 120 g couscous, instant
• 300 ml vegetable broth, instant
• chili flakes
• 1 lemon(s), juice and zest
• 400 g asparagus, green, cut into 4 cm long pieces
• 3 tsp olive oil
• ½ red bell pepper(s), cut into short strips
• 2 tsp honey
• Salt
• 2 tbsp herbs, possibly more, (e.g. parsley, basil, mint), chopped
• 30 g pine nuts, roasted in a pan without fat
• 4 black olives, pitted, sliced
• 80 g sheep’s cheese, 9% fat, diced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Bring the vegetable stock to a boil, then simmer the couscous (according to the manufacturer’s instructions) with chili flakes and lemon zest. Heat the olive oil in a large pan, fry the asparagus, season with honey, add the paprika, and fry for about 4 minutes until al dente. Meanwhile, add the lemon juice and a light seasoning of salt. Fluff the couscous with a fork, fold it into the vegetable mixture along with the pine nuts and olives, fry briefly, and stir in half of the herbs. Sprinkle with the remaining herbs and feta cheese and serve.