Steps
- Heat 1 teaspoon of extra-virgin olive oil in a deep nonstick skillet over medium heat. Thinly slice 3 scallions, using the whites and 2in / 5cm of green, and add with 1 minced garlic clove.
- Trim 225g of asparagus and cut into 1in / 2.5cm pieces. Add to the pan and cook, stirring, until crisp-tender.
- Stir in 1 cup of whole-wheat couscous, 1 cup of reduced-sodium chicken broth, 3 tablespoons of lemon juice, and 2 teaspoons of lemon zest; bring to a boil.
- Reduce to low heat, cover, and simmer for 5 minutes. Remove from the heat and fold in 2 cups of halved cherry tomatoes, ¼ cup of shredded basil, and 1 tablespoon of lightly toasted coarsely ground flax seeds.
- Cover and leave for 5 minutes, then fluff gently with a fork.