An easy seasonal recipe from Nigel Slater. It serves 2 as a main course but would serve 4 as a side. I replaced the plain couscous with a quick cook packet of Moroccan couscous. I think a packet of Lemon and Coriander Couscous would work well too.
Put one or two deep pans of water on to boil( see below) . Cut the asparagus into 3cm pieces . Salt the water in one pan lightly, then add the asparagus and cook for 4-6 minutes, depending on the thickness of their stalks.
In the other pan, place a fine mesh colander over the water and pour in the couscous. Cover and steam until the grains are soft and fluffy, about 20 minutes. Alternatively cook the pre prepared couscous according to packet instructions and set aside.
Make the dressing by whisking together the olive oil and lemon juice. Squash the garlic flat and add it to the dressing, then season with salt and black pepper.
When the asparagus is tender, remove with a slotted spoon and drain, then add to the dressing and set aside.
Cook the broad beans in the boiling asparagus water for 6-8 minutes, then drain. While the beans are cooking, remove the herb leaves from their stalks (you need about 25g in total) and chop them, then add to the dressing.
Pop the broad beans out of their skins by pressing them between finger and thumb (if your beans are very small and young, you probably don’t need to do this). Add the beans to the other ingredients.
Remove the couscous from the heat and break the grains up with a fork. Tip the couscous into the other ingredients and toss everything together. Transfer to a serving dish. In a small pan, melt the butter, add the almonds and lightly brown them, then pour the nuts and hot butter over the couscous.