Couscous Ka Roo

Mediterranean Lemon Basil Couscous

This is one of my favourite salads to eat on a warm day or a cold day- any old day. My friend Anabel taught me to season couscous with lemon, finely chopped mint and basil. To make it my own, I like to add a glug of olive oil from the sun dried tomatoes for taste. Grilled asparagus, sun dried tomatoes and toasted pine nuts make it light, yet hearty, and delish. Sprinkle in some feta for a final pizazz! I like to serve it on a bed of baby spinach, but arugula would be tasty too.

Ingredients
1 cup couscous
1 lemon
1 cup hot water
salt
pepper
large handful of basil
large handful of mint
4 - 5 sprigs of asparagus
1/2 block of feta cheese
1/2 cup sun dried tomatoes (in olive oil)
1/4 - 1/2 cup pine nuts
1/2 cup black olives (optional)


Directions

1. Bring 1 cup of water to a boil.
   
2. In a large mixing bowl, add 1 cup of couscous. Squeeze the juice of one lemon in the bowl (make sure you don't get any seeds!) Add the cup of bowling water. Do not stir. Cover mixing bowl with a dishtowel or lid for 5-10 minutes.
3. In a frying pan (you can also do this in the oven), turn the heat to low and wait for pan to heat up. Add your pine nuts and flip often so they do not burn. You just want to toast them up a bit. They won't need any oil as they emit their own. Remove from heat.
   
4. Wash your asparagus and cut off the ends and toss. Cut the good bits into diagonal chunks. In the same frying pan you toasted your pine nuts in (it gives it yummy flavour), add a tiny bit of olive oil (I like to use the oil from my sun dried tomatoes to make it more savoury), and toss your asparagus pieces in to grill. Salt and pepper. (Watch as to not overcook. Bits should be crunchy, not too soft.)
   
5. While your asparagus is grilling, get out your herbs. Rip the leaves from the stems and centers and finely chop up your mint and basil. (By this time, your asparagus should be done- remove from heat.)
   
6. Uncover your couscous and with a large fork, fluff. Add a few glugs of oil from your sun dried tomatoes (1-2 tablespoons), as well as salt and pepper to taste and fluff.
7. After your couscous has cooled down a bit, add your finely chopped herbs (you don't want it too warm as it will wilt) and give it a good stir, mixing the herbs into your couscous.
   
8. Add your toasted pine nuts and grilled asparagus. At this time, also add your sun dried tomatoes (roughly chop into smaller pieces if they come in large pieces) and black olives (optional).
9. Crumble your feta and toss it in. Mix thoroughly.
10. Serve on a bed of baby spinach or aragula and enjoy. Great accompaniment to grilled chicken breast or fish.