Veggie-Recipe.com

Asparagus and Quorn Cous-Cous

Ingredients

450g/1lb asparagus
110g/4oz Cous Cous
1 tablespoon olive oil
1 onion, chopped
1 red pepper, chopped
2 garlic cloves, crushed
450g packet of quorn chicken style pieces
55g/2oz sultanas
A handful of mint, roughly chopped
Juice of half a lemon
Black pepper

Method

Clean the asparagus and trim any white ends or peel with a vegetable peeler

Make up the cous-cous according to the instructions on the packet

Heat the oil in a heavy based pan and fry the onion, garlic and red pepper, turn up the heat and fry the quorn pieces for a few minutes

Meanwhile blanch the asparagus in boiling water for two minutes or until tender