Spring Couscous Salad with Green Asparagus, Peas & Herb-Lemon Dressing

Meal prep makes it especially easy: Once prepared, you have healthy meals ready for several days – ideal for long office days or lunch on the go. Dishes that are easy to transport, filling, and still taste great both fresh and the next day are especially practical.

Our spring recipe tip: a fresh couscous salad with green asparagus, peas and herb-lemon dressing – seasonal, simple and ideal for preparing in advance.

Servings: 4
Preparation time: 20 minutes

Ingredients:

• 250 g couscous
• 300 ml vegetable stock
• 1 bunch green asparagus
• 150 g peas, fresh or frozen
• 1 cucumber
• 1 bunch radishes
• 150 g feta or shepherd’s cheese
• 1 handful baby spinach
• 40 g roasted almonds or pumpkin seeds

Ingredients for the dressing:

• 4 tbsp olive oil
• Juice and zest of 1 organic lemon
• 1 tsp honey or maple syrup
• 1 tsp mustard
• Salt & pepper
• 3 tbsp chopped parsley
• 2 tbsp chives

Preparation:

1. Place the couscous in a bowl, pour over the hot vegetable stock and leave to soak for 5 minutes. Then fluff with a fork.
2. Cut the green asparagus into pieces and sauté in a little oil for 5–7 minutes or blanch briefly.
3. Cook the peas in hot water for 2–3 minutes. Dice the cucumber and thinly slice the radishes.
4. For the dressing, mix all ingredients together.
5. Combine the couscous with the vegetables, baby spinach and dressing. Crumble the feta on top and sprinkle with almonds or pumpkin seeds.

Meal prep tip: Transport the dressing separately or mix it in shortly before eating – this keeps everything fresh and crisp. Keeps in the fridge for up to 3 days.

Enjoy – Helga wishes you a bon appétit!