Asparagus & Giant Couscous Salad with Lemon Mustard Dressing

Method

1. 1 Cook the giant couscous according to the packet instructions. Drain and set aside to cool slightly.
2. 2 Chop the asparagus. Heat a drizzle of extra virgin olive oil in a pan over a medium heat. Sauté the asparagus for 3–4 minutes until slightly tender but still with a good crunch. Set aside.
3. 3 Add the edamame, chickpeas, dried apricots, pistachios, pumpkin seeds, fresh parsley, fresh basil, couscous, and asparagus to a large salad bowl.
4. 4 Make the dressing by adding the Dijon mustard, extra virgin olive oil, nutritional yeast, lemon juice, and zest to a jar. Add a splash of water to thin, season with salt and black pepper, seal, and shake well to combine.
5. 5 Drizzle the dressing over the salad and toss to combine. Serve immediately or store in the fridge until ready to eat.