Taboulé primavera

Ingrédients

25min

1. Rinse and dry the asparagus.
2. Make the tips 4 cm long and chop the rest of the soft stems into small segments.
3. Shell the beans.
4. Cook the asparagus tips, green peas and beans for about 5 minutes in the basket of a steamer.
5. Make the hard-boiled eggs.
6. Peel and finely mince the red onion.
7. Pour the Couscous, olive oil, lemon juice and 40 cl salted water for 750 g of grain into a large bowl. Stir with a fork and let stand 30 minutes.
8. Brown the pine nuts as is in a hot non-stick pan, stirring regularly.
9. Add the pine nuts, onion, asparagus, beans, snow peas, chopped basil leaves, and quartered hard-boiled eggs to the Couscous.
10. Gently stir and let stand for 30 more minutes in the fridge before serving.

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