la petite recette de mai: le couscous végétal aux légumes de printemps

This very simple recipe for vegetable couscous can also be used seasonally, as a complete and healthy vegetarian dish or as an accompaniment to poultry or fish, whatever you prefer!

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Ingredients:

- 1 bunch of green asparagus

- 500g fresh peas

- 500g fresh snow peas or broad beans

- 1 packet of vegetable stock

- 300g wholemeal semolina

- salt, pepper, olive oil

-Fresh mint

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Preparation:

Hull the peas and stew them in a pan with a little butter (10g), a pinch of sugar and a little water.

The peas should remain crunchy and only cook for 7-8 minutes.

Cut off the hard end of the asparagus and cook for 7 minutes over a medium heat in a pan of salted water, which you bring to the boil first.

Cook the snow peas in a large volume of salted water, also for 7-8 minutes. Meanwhile, prepare the semolina.

Fill two empty jam jars with semolina and boil the same amount of water. Infuse the stock and then pour it boiling over the semolina.

Season with salt and pepper and add a dash of olive oil.

When the semolina is ready and the vegetables are cooked, cut the asparagus lengthways, add all the vegetables to the semolina with the finely chopped mint and a dash of olive oil.

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