The asparagus is the star in this dish. Add the spears to boiling water and cook for 3-4 minutes until just tender. Plunge into cold water quickly to stop cooking. You'll need the following ingredients for 2 people. If you've a larger appetite, just up the quantities. If you've not got all the ingredients to hand, don't worry.
1handfulChopped herbsAny of coriander, parsley, chives, basil, oregano
Salt and pepper
For the couscous
Check the cooking instructions on the packet as different varieties of couscous vary - some you need to soak, others boil. Boil 500 ml of water add the couscous and let it soak until soft adding more water if required. When cooked, add the olive oil and lemon juice. Taste and add salt and pepper to taste then set aside to cool.
Lightly toast the seeds and nuts in a dry pan. Keep your eye on them so they do not burn. Set aside.
Bring a pan of water to the boil. Add a small pinch of salt. Snap the asparagus, discarding the woody ends. Add to pan and cook for 4-5 minutes until tender but not very soft.
Plunge into cold water for a 20 seconds in a sieve to stop the cooking. Then drain.
Assemble your salad
Add the chopped herbs to the couscous mixture. Taste and adjust seasoning. Add the pomegranate seeds and the nut/seed mixture.? Lastly add the leaves and tomatoes and mix well. Top with the asparagus?, Serve with fresh bread - foccacia is ideal.