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people
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Ingredients
- 4 1/2 cups chicken or vegetable broth
- 1 cup couscous
- 1 cup green lentils
- 1 cup asparagus tips
- 1/2 cup fresh parsley chopped
- 1/4 cup scallions chopped
- 1 tbsp fresh mint chopped
- 1/2 cup slivered almonds chopped
- 2 tbsp Oregano White Balsamic Vinegar
- 4 tbsp Basil Olive Oil
- 2 tsp lemon juice
- 1 cup canned fava beans or lima beans drained
- salt and pepper to taste
- lemon wedges (optional garnish)
Ingredients
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Instructions
- Fill a saucepan with 1 1/2 cups broth and bring to a boil over high heat.
- Once boiling, remove from the heat, stir in couscous, cover, and steam for 5-6 minutes or until tender. Fluff with a fork and set aside to cool.
- Place lentils and the remaining 3 cups broth in another saucepan and bring to a simmer over medium-high heat. Once simmering, cover, reduce heat to medium-low, and cook for 20-30 minutes, or until tender. Drain, rinse, and set aside to cool.
- Cook asparagus, either grilling, steaming or boiling (pick your favourite method) until tender and set aside to cool.
- In a large bowl, place parsley, scallions, mint, almonds, Oregano White Balsamic Vinegar, Basil Olive Oil, and lemon juice. Stir to combine.
- To the same bowl, add couscous, lentils, asparagus, and fava or lima beans. Stir to combine. Season to taste with salt and pepper.
- Serve with lemon wedges on the side.