To make this vegetarian recipe you will need:
1 cup brown lentils
1 cup cous cous
Baby spinach leaves (ordinary lettuce will do)
Asparagus spears (fresh)
Assorted salad ingredients (your choice)
Olive oil and balsamic vinegar
First cook the lentils by boiling them for 7-8 minutes until tender but still firm. Strain and leave to cool in the refrigerator. Now add 1 cup of water to a pot and bring to the boil. Add vegetable stock and seasoning of your choice and then add 1 cup cous cous. Remove from heat and wait for the water to be absorbed. Fluff with a fork and set aside.
To blanch the asparagus: fill a pan or a pot with water, place asparagus in it and bring to the boil. As soon as it boils remove the asparagus.
Toss lentils and other salad ingredients in a bowl, and then add the cous cous, tossing thoroughly. Dress with vinegar and olive oil.
For a non-vegan option, sprinkle with feta cheese before dressing. Serves 2.