Asparagus, Pea, Mint & Wild Garlic Couscous Salad
Fresh asparagus, peas, mint, and wild garlic in a couscous salad—perfect for sunny days. Serve as a side or light lunch; also tasty with feta.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Pot
- Saucepan
- Colander
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Fork
- Serving platter
- Skillet
- Wooden spoon
- Measuring cup
- Kettle
- Spoon
- Microplane
- Fine-mesh sieve
- Pan
- Oven
Ingredients
- 150g fresh peas or frozen petit pois
- 100g asparagus tips
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 tbsp chopped fresh mint leaves, plus whole leaves to serve
- 2 tbsp chopped wild garlic leaves (or 1 small clove of garlic, crushed)
- zest and juice of ½ lemon
- pinch of chilli flakes (optional)
- 1 x packet of Ainsley Harriott Couscous
- handful of fresh rocket or watercress
- handful of flaked almonds, toasted
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