09/04/2026
Spring giant cous cous salad
All of the flavours of spring in this one and I am OBSESSED. Full recipe below 🫡
120g giant cous cous
250g asparagus
1 small red onion
1 medium courgette
1 tbsp fresh mint, chopped
1 tbsp fresh chives, chopped
1 lemon (whole zest but half of the juice)
4-5 glugs extra virgin olive oil
A big pinch of salt and pepper
1 tbsp greek lemon + herb seasoning
Boil giant cous cous for around 10 minutes until cooked. In a frying pan on medium-high heat, add around 2 tbsp olive oil followed by your chopped asparagus + finely sliced courgette and onion. Cook for a minute or so and then remove the courgette and onion (we only want this slightly softened, but still with a bite). Keep the asparagus cooking for another few minutes then remove from heat. Get your cooked cous cous, asparagus, courgette, onion, mint, chives, lemon zest and half of that lemon’s juice, a big glug of extra virgin olive oil, salt (an extra big pinch), pepper and lemon + herb seasoning. Mix together and serve! Enjoy.
