Couscous

Taboulé primavera

Ingredients

4
25min
  • 300g of Panzani Couscous
  • 1 bunch of green asparagus
  • ½ a bunch of basil
  • 1 lemon
  • 5 tablespoons olive oil
  • 150g of fava beans
  • 2 eggs
  • 1 red onion
  • 60g de pignons
pasta

Preparations steps

  • 1. Rinse and dry the asparagus.
  • 2. Make the tips 4 cm long and chop the rest of the soft stems into small segments.
  • 3. Shell the beans.
  • 4. Cook the asparagus tips, green peas and beans for about 5 minutes in the basket of a steamer.
  • 5. Make the hard-boiled eggs.
  • 6. Peel and finely mince the red onion.
  • 7. Pour the Couscous, olive oil, lemon juice and 40 cl salted water for 750 g of grain into a large bowl. Stir with a fork and let stand 30 minutes.
  • 8. Brown the pine nuts as is in a hot non-stick pan, stirring regularly.
  • 9. Add the pine nuts, onion, asparagus, beans, snow peas, chopped basil leaves, and quartered hard-boiled eggs to the Couscous.
  • 10. Gently stir and let stand for 30 more minutes in the fridge before serving.

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