John Myers
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Couscous with Difference
The perfect couscous with difference recipe with a picture and simple step-by-step instructions.
- 70 g Couscous
- 0,5 bunch Asparagus green fresh
- 250 g Cocktail tomatoes
- 1 Pc. Diced onion
- 1 Pc. Peeled garlic clove
- 2 tbsp Freshly grated Parmesan
- Olive oil
- Pumpkin seed oil
- White balsamic vinegar
- Sea salt from the mill
- Pepper from the grinder
- Fresh basil
- Chopped parsley
- 0,5 Lemon fresh
- 100 g Lamb’S lettuce fresh
couscous
- Prepare the couscous according to the instructions on the packet. Salt and pepper lightly, stir in the parsley.
vegetables
- Peel and dice the onion and garlic. Wash the asparagus and cut approx. 1/3 of each stalk from the tip down into pieces approx. 2 cm wide, discard the woody residue. Wash and halve the cocktail tomatoes.
- Spread the olive oil generously in a pan, fry the onions first, then the spaghetti for a few minutes until crisp (approx. 3-4 minutes). Then fry the cherry tomatoes and garlic for another 2-3 minutes. Stir constantly. Salt and pepper.
Serving
- Arrange the washed and drained lamb’s lettuce (called Vogerlsalat in Austria) in a deep plate, sprinkle generously with pumpkin seed oil and sparingly with vinegar, season with salt and pepper.
- Pile the couscus in the middle, then distribute the warm asparagus and tomato sauce on top with the oil from the fry. Finally, sprinkle the finely grated Parmesan and the torn basil leaves (approx. 5 leaves) on top. Drizzle with fresh lemon juice, done.
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