CousCous with asparagus, pesto sauce and goat cheese

Ingredients:

• 200 g HELIOS Buckwheat Cous Cous
• 240 ml water
• 20 green asparagus
• 1 red pepper, in cubes
• 75 g pesto sauce
• 120 g white goat cheese, crumbled
• 2 garlic cloves, finely chopped
• 1 tbsp pine
• οlive oil

 

Preparation:

Place Cous Cous in a large bowl, pour hot water over it, add salt, pepper, a little olive oil and stir. Cover bowl with plastic wrap and let rest for 5’. Saute garlic in olive oil, add whole asparagus, cook for about 4-5’ and remove from fire. Add pepper cubes and pesto sauce in Cous Cous and stir with a fork. Serve with asparagus and crumbled goat cheese on top of Cous Cous .