Fragrant Asparagus & Lamb Cous-Cous

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This recipe combines British asparagus with lean lamb fillet and low fat cous cous to create a delicious Moroccan-style dish.

Serves about 2

1 pound British asparagus
4 ounces cous cous
1 tablespoon olive oil
1 medium onion, chopped
1 red pepper, chopped
2 garlic cloves, crushed
1 pound fillet of lamb, sliced
2 ounces sultanas
a handful of mint, roughly chopped
juice of half a lemon
black pepper

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. Remove from the pan and keep warm. Turn up the heat and fry the lamb for a few minutes until browned. You may have to do this in two batches, depending on the size of your pan. Meanwhile blanch the asparagus in boiling water for two minutes or until tender. Mix all the ingredients together in the pan and warm through before serving.

Note: Recipe of the British Asparagus Growers Association.

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