Couscous
Taboulé primavera
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300g of Panzani Couscous
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1 bunch of green asparagus
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½ a bunch of basil
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1 lemon
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5 tablespoons olive oil
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150g of fava beans
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2 eggs
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1 red onion
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60g de pignons
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1. Rinse and dry the asparagus.
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2. Make the tips 4 cm long and chop the rest of the soft stems into small segments.
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3. Shell the beans.
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4. Cook the asparagus tips, green peas and beans for about 5 minutes in the basket of a steamer.
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5. Make the hard-boiled eggs.
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6. Peel and finely mince the red onion.
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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.
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8. Brown the pine nuts as is in a hot non-stick pan, stirring regularly.
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9. Add the pine nuts, onion, asparagus, beans, snow peas, chopped basil leaves, and quartered hard-boiled eggs to the Couscous.
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10. Gently stir and let stand for 30 more minutes in the fridge before serving.
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