|CousCous with asparagus, pesto sauce and goat cheese
- 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
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 .
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