Couscous salad

Ingredients for 2 servings:

• 300 g asparagus, green or white
• 160 g couscous
• 4 tomatoes
• 4 tbsp parsley, finely chopped
• 2 garlic cloves
• 6 tbsp orange juice, freshly squeezed
• 6 tbsp lemon juice, freshly squeezed
• 4 spring onions, cut into rings
• 4 tbsp olive oil
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the asparagus (peel the white ones first) diagonally into slices or longer pieces, trim off the woody ends, and cook the asparagus in boiling salted water with a pinch of sugar until al dente, then drain. Cook the couscous according to the package instructions. Blanch the tomatoes in boiling water, peel, quarter, and remove the stems and seeds. Finely dice the flesh. Mix the tomato pieces with the couscous, asparagus, spring onion rings, chopped parsley, olive oil, orange juice, and lemon juice. Peel and press in the garlic. Season generously with salt and pepper.