Couscous salad with green asparagus and basil

Name: couscous salad with green asparagus and basil
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g fresh green asparagus; 1 lime cleaned up; 1 Red pepper; 1 toe garlic; 2 el Thai fish sauce; 1 tl light brown caster sugar; 3 el traditional olive oil; 125 g couscous; 15 g fresh basil; 30 g arugula

Australian couscous salad with asparagus, red pepper, garlic and basil. Perfect appetizer for a summer dinner.

Ingredients

Directions

Cut off the woody ends (approx. 2 cm.) From the underside of the asparagus. Divide the asparagus into 4 equal pieces. Boil in a pan with plenty of boiling water and salt asparagus in 2 minutes until al dente. Drain the asparagus and allow to cool.
Grate and press the lime. Finely chop the red pepper. Press the garlic over a bowl. Mix in the bowl fish sauce, lime aso and grater, caster sugar, pepper, garlic and oil. Season with salt.
Prepare the couscous according to the instructions on the package and let it cool down. Chop the basil coarsely. Spoon the asparagus and basil through the couscous and season to taste.
Tear the rucola coarsely. Season the arugula with the oil and (sea) salt, then put on the salad.