John Myers
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Couscous Salad with Fried Green Asparagus
The perfect couscous salad with fried green asparagus recipe with a picture and simple step-by-step instructions.
salad
- 100 g Couscous
- 150 ml Hot vegetable broth
- 1 Roman Salad Heart
- 3 Pointed peppers
- 8 Vine tomatoes
- 150 g Small moozzarella balls
- 1 bunch Green asparagus
- 1 tbsp Oil
- 1 tbsp Butter
- 2 Branches Mint, finely chopped
dressing
- 1 tsp Dijon mustard
- 3 tbsp Allspelette vinegar
- 1 Garlic clove, finely grated
- 30 ml Toasted walnut oil
- 20 ml Olive oil
- Black pepper from the mill
- Salt
- Sugar
salad
- Put the couscous in a bowl and pour the hot vegetable stock over it and let it soak for at least 10 minutes. Then loosen everything up nicely with a fork.
- Cut the lettuce heart into bite-sized pieces and add. Core the pointed peppers (I had a yellow, an orange and a red one) and cut into strips and also add them, just like the tomatoes that are diced. The mozzarella balls are halved and also added with the chopped mint. Now mix it up.
- Cut off the woody ends of the green asparagus and then cut diagonally into pieces, placing the tips separately. Heat the oil together with the butter in a pan and fry the asparagus for 5 minutes while turning, adding the asparagus tips in the last 2 minutes. Then add the asparagus to the rest of the salad.
dressing
- Put the mustard, vinegar (if you don’t have Espelette pepper vinegar, you can use normal light balsamic vinegar and then season with Espelette pepper) and the grated clove of garlic in a bowl and stir well and then with thin Mix in the two oils until a creamy dressing is formed. Season well with salt and pepper and add a pinch of sugar if necessary.
finish
- Pour the dressing over the salad, mix and serve.
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