This colourful charred vegetable and couscous salad is made complete with a fresh herb dressing.
- Heat a small heavy saucepan over medium-high heat. Add 1 tbs olive oil and couscous and cook for 3 mins or until the couscous is lightly browned and toasted. Add 2 cups (500ml) water and 1/2 tsp salt and bring to a boil. Reduce heat, cover and simmer for 8 mins or until couscous is al dente. Drain couscous well, toss with 1/2 tbs olive oil and spread out on a baking tray to cool.
- In a small bowl, whisk sour cream, buttermilk, mustard, 1/2 tsp salt and 1/4 tsp pepper. Set mustard cream aside.
- In another small bowl, whisk extra virgin olive oil, lemon juice, lemon zest, parsley, dill, 1/2 tsp salt and 1/4 tsp pepper. Set herb dressing aside.
- Prepare a barbecue for high heat. On a large baking tray, toss asparagus and spring onions with 1 tbs olive oil and season with salt and pepper. Barbecue vegetables, turning as needed, for 4 mins or until asparagus is lightly charred and crisp-tender.
- Spread mustard cream on bottom of a large serving platter. Top with most of couscous. Place barbecued vegetables on top and drizzle herb dressing evenly over veggies. Sprinkle with remaining couscous and serve.
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