Ingredients

The following ingredients have 4 Servings
  • 500g (1lb 2oz) asparagus
  • 500g (1lb 2oz) broccoli
  • 240g (½lb) couscous
  • 30ml sesame oil (or else olive)
  • 1 garlic clove, crushed
  • 1 yellow pepper, cut into thin strips
  • 1 red pepper, cut into thin strips
  • 45ml (3 tbsp) hoisin sauce
  • 30ml (2 tbsp) soy sauce
  • dash of Tabasco sauce, optional
  • sesame seeds, for garnish

Instruction

  • Parboil the asparagus and broccoli (separately) in salted boiling water until just tender, then drain.
  • Place the couscous in a large serving bowl, pour over the stock, cover with cling film and leave to soak for 5 minutes.
  • Heat oil in a large frying pan and add the garlic and peppers. When the peppers have softened a bit, add the asparagus, broccoli, hoisin, soy and Tabasco to the pan. Mix all the vegetables and sauté until it’s done to your preference.
  • Remove the cling film from the couscous bowl and fluff using a fork. Serve the vegetables on top of the couscous.