Cous Cous Salad with Asparagus and Quail's Eggs
juice of one lime
1 teaspoon olive oil
1 teaspoon hemp oil
3 cloves garlic, crushed
5-6 hot red & green chillis (or to taste)
230g cous-cous, prepared according to package instructions
handful fresh coriander leaves
handful fresh flat leafed parsley
1 spicy Turkish or Marmara style pepper, sliced finely
5 spring onions, sliced
150g cooked fine beans, cut into 1" segments
salt and pepper to taste
romaine lettuce leaves
200g cooked asparagus
3 hard boiled quail's eggs
Mix together the oils and lime juice. Add the chillis and garlic to make a dressing.
Combine together the cous-cous, herbs, pepper, spring onions and fine beans. Toss well and add the dressing, then toss again. Leave to stand for 20 minutes to develop the flavours.
Line a plate with the romaine and pile the cous cous salad on top. Garnish with asparagus & quail's eggs.
Nutrition Summary
Calories (kcal) 611.4
Protein (g) 30.1
Carbohydrate (g) 96.2
Fat (g) 12.8
Fibre (g) 10.4
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