Finally spring burst me. Again, this culinary. I waited a long time for it, busy and too busy to give it due consideration. For several days I finally have time to enjoy it. Morning on the way to work I listen szczebiocących sparrows. I look trees are blooming and I do not trust that so soon przekwitają.
In working with colleagues analyze the shining sun and the view from our kitchen window to the garden (in the middle of the city) can relax tired eyes from the computer. On the way back to the home buying asparagus. As usual, the green, because that is like the most. I know that as always run out quickly, before they have time to truly enjoy them.
Kind - a salad. Although this was not "supposed" ... Quite a spring and a fairly nutritious. A little nowalijek, couscous, lemon and olive oil. The advantage of this type of cuisine is its simplicity and versatility. Can be used in different situations. In recent days, I gave her half-late dinner. What was left I took the next day in an airtight pudełeczku to work for lunch. And yesterday we spent a fun time in the garden with friends. Prepared a similar salad, in addition to grilled meats.
the outing, or picnic in the park, or on the beach it would have worked. I recommend. :)
Spring couscous with asparagus
½ cups couscous 1 bunch green
½ bunch asparagus radishes
1 ripe avocado
few pieces of dried tomatoes with olive pickle
large handful fresh basil handful of arugula
juice of ½ lemon 1-1 (and preferably to taste)
salt and pepper to taste
2-3 tablespoons olive oil extra virgin (for me that which flooded the sun-dried tomatoes)
Couscous prepare for sypko (according to the instructions on the package and do not forget about posoleniu). Asparagus
wash, dry, remove the thickened tip. Prepare the al dente steamed or insert into boiling water and cook for about 4-5 minutes. (Asparagus heads should protrude above the water, softened under the influence of hot steam). Ready asparagus with boiling water and remove the cold water quenched. Cut off the head, and stalks cut into pieces about 1-2cm in length. Radish
wash, dry, cut the stems and cut into thin slices. Dried tomatoes cut into strips or cubes. Tear basil (or rather not cut with a knife, because leaves darken.) Avocados in half, remove pit, bore a large spoon flesh the husks and cut into very small cubes. All the ingredients to throw into a bowl and immediately pour the lemon juice (it will stop the oxidation process avocados). Add olive oil, and salt and pepper to taste. Mix. Can be served immediately, but tastes best after several hours of cooling in the refrigerator (tastes a bite).
Enjoy!
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