2. Blanch the broad beans and asparagus for
about 2 minutes. Drain the vegetables and
refresh them under running cold water.
3. Squeeze the lemon and add the olive oil to
the juice. Season with salt and freshly ground
black pepper, beat until thoroughly mixed and
add to the couscous. Add the broad beans,
asparagus tips and cherry tomatoes and
4. Lastly, stir in the feta or goat's milk cheese
and mint and serve.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.