A tasty mix of asparagus, peppers, onions, tomatoes and lemon make up this delicious seasonal side dish. Serve with griddled meats, fish or sausages.
Place the couscous into a mixing bowl and cover with warm water to about 3cm above the couscous. Add ½ teaspoon salt and mix well. Cover the bowl and set aside for 20 minutes to swell.
Place all the vegetables into a large mixing bowl with the olive oil and the finely grated rind and juice of 1 of the lemons. Season generously with salt and freshly ground pepper and toss well to coat.
Heat a griddle pan until hot and cook the vegetables for 3-4 minutes in batches, turning once until softened and tender.
Fluff up the couscous using a fork and add the remaining lemon rind and juice and the herbs and season well with more freshly ground black pepper. Toss well. Add the warm cooked vegetables and toss well to mix through the couscous. Serve with griddled meats, fish or sausages.
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