Ingredients
- 1¼ cups (230 g) couscous
- 300 ml hot vegetable stock
- 170 g slim asparagus spears, halved
- 2 zucchini, cut into thin sticks
- 1 red capsicum, seeded and cut into thin strips
- ⅓ cup (30 g) toasted flaked almonds
- handful of fresh mint leaves, finely chopped
- 170 g fettaChilli dressing
- 3 tablespoons extra virgin olive oil
- grated zest of 1 lemon
- 1 tablespoon lemon juice
- 1 clove garlic, finely chopped
- ½ teaspoon dried red chilli flakes
- salt and pepper
Preparation
- Put the couscous into a large bowl and pour over the hot stock.
- Set aside to soak for 15–20 minutes, or until all the liquid has been absorbed.
- Meanwhile, steam the asparagus for 3 minutes.
- Add the zucchini and continue steaming for 2 minutes, or until the vegetables are just tender but still retain some crunch.
- Tip the vegetables into a colander and refresh under cold running water.
- Drain well.
- To make the dressing, combine the oil, lemon zest and juice, garlic, chilli flakes, and salt and pepper to taste in a screw–top jar.
- Shake well to blend and emulsify the mixture.
- Fluff up the couscous with a fork, then fold in the capsicum strips, almonds, mint, and asparagus and zucchini.
- Pour over the dressing and stir gently together.
- Crumble the fetta over the top, and serve.