Asparagus Salad with Couscous and Feta Cheese

For the asparagus salad with couscous and feta cheese, first peel the asparagus about 5 cm below the tip downwards, remove the ends about 3 cm. Cut asparagus diagonally into slices about 5 mm thick. Leave tips whole and cut in half lengthwise.

Clean young onion, cut into thin strips and sauté in a heated pan with a dash of olive oil until colorless. Add asparagus and sauté briefly. Pour in 400 ml of water, bring to the boil once.

Remove from heat, stir in the couscous, cover and let swell for 3 minutes. Transfer to a large bowl and let cool.

Finely shave carrots. Cut cherry tomatoes in half. Dice or crumble feta cheese and stir into couscous with remaining ingredients. Season to taste with salt and pepper.

Arrange the asparagus salad with couscous and feta cheese on plates and serve garnished with raspberries and fresh basil.

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