April 8th, 2012
Recipe by David Grenier
Photography by Michael Alberstat
Food Styling by David Grenier
In a medium bowl, cover couscous with cold water. Set aside.
In a large bowl, combine asparagus shavings, peaches and watercress. Set aside.
In a small bowl, whisk together oil, lemon juice and thyme, and toss with asparagus. Fluff couscous with a fork, add it to asparagus and season with salt and pepper.
To serve, divide salad among plates and garnish with cheese and pine nuts.
Nutrients per serving: 523 calories, 39 g fat, 16 g protein, 36 g carbs, 3 g fibre.