2 bunches fresh asparagus, or 1 of asparagus and one of green beans, lightly steamed
2 cups (400g) Fair trade Couscous (uncooked)
1/2 cup Kalamata olives, pitted
200g feta, cubed
75g toasted pine nuts, dry roasted in a pan
handful fresh mint leaves, torn
zest of a lemon, divided into two portions
oil for drizzling, we used Chantal Organics extra virgin olive oil
1/3 cup olive or hemp seed oil, we used a mix of Chantal Organics extra virgin olive oil and New Hemisphere Hemp Seed Oil
1 tsp mustard powder
2 tbsp apple cider vinegar
juice and zest of 1/2 lemon
salt and freshly ground pepper to taste
Put all the dressing ingredients in a clean, lidded jar. Seal and shake well. This dressing will keep for several weeks in the fridge.
Preheat the oven to 200°C.
Trim off the tough ends of the asparagus. You can do this with a sharp knife or by holding a spear in your hand and breaking off the bottom with your fingers wherever it breaks naturally.
Cut the asparagus spears into thirds. Lay them on a baking sheet and drizzle with olive oil. Sprinkle with salt and cracked pepper and half of the lemon zest. Roast in the oven for 15-20 minutes, until the spears are just tender.
Put the couscous in a medium-sized lidded pot with 3 cups of water. Bring to the boil, then turn off heat, cover with a lid and leave for 10 minutes to absorb any remaining liquid. Tip the couscous into a large bowl and fluff with a fork.
Add the asparagus, olives and feta and mix lightly. Drizzle with the dressing to taste. Scatter with mint, remaining lemon zest and pine nuts.
Serve warm or chilled. Serves 6.