Pearl couscous, roasted tomato & asparagus salad recipe

• 250 g (8.8oz) pearl couscous
• 2 l (3.5pints) vegetable stock
• 8 -10 cherry tomatoes
• 8 -10 fine asparagus tips
• 1 shallot, very finely chopped
• 1 splash olive oil
• 1 dash of balsamic vinegar
• 1 lemon, juice & zest
• 1 small bunch of flat leaf parsley, chopped
• 1 grind salt & pepper
• 2 handful basil leaves

1. Boil the couscous in salted water for 5-6 minutes or until the pearls are al dente.
2. Rinse well toss with a light splash of olive oil.
3. Preheat oven to 180C.
4. Give the tomatoes a light coating of olive oil and pop a drop or two of balsamic vinegar on the tops then place on a baking tray.
5. Bake them for about 4-5 minutes.
6. Just when the skin starts to split remove them from the oven.
7. Trim the asparagus and steam until tender but firm and drain on a piece of kitchen roll.
8. Mix together the lemon juice, zest and enough olive oil to lightly dress the salad.
9. Season to taste.
10. Toss all the ingredients and dressing in with the couscous and garnish with a few shredded basil leaves.
11. Allow to chill for a few hours before serving.
12. If you are adding cheese do this when ready to serve.

pearl couscous, vegetable stock, tomatoes, shallot, olive oil, balsamic vinegar, lemon, flat leaf parsley, salt, handful basil

Taken from www.lovefood.com/guide/recipes/42676/pearl-couscous-roasted-tomato--asparagus-salad-recipe (may not work)