Prep Time: 10 Minutes
Cook time:
10 Minutes
Total Time:
 20 Minutes
Serves: 6

I used to be a little frightened of cous cous. My fear was totally irrational, I attempted to cook it once and it turned our really claggy because I didn’t fluff it enough. The key to delicious fluffy cous cous is to work it with a fork to aerate and cook evenly. The result is a beautiful light grain that works amazing as a salad base or a side.

The asparagus and figs work lovely giving it a delicious sweet flavour and the Moroccan seasoning adds some spices to make it a flavourful dish.

This all comes together really quickly and is a healthy light meal. Its also soy, gluten, sugar, nut and dairy free so the perfect dish to bring along to a BBQ or pot luck.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.


  • 2 bunches of asparagus
  • 1 tsp. Moroccan seasoning
  • 1 tsp. coconut oil
  • 250g fine cous cous
  • 2 tbsp. olive oil
  • 1 tsp. maple syrup
    Juice of ½ lemon
  • Salt and pepper
  • ½ pomegranate (jems only)
  • 4 figs (sliced)


  • ½ red onion
  • 1 Lebanese cucumber (seeds removed)
  • ¼ cup fresh mint
  • 1 cup of cashews (soaked 8 hrs)
    4 cloves of Australian garlic
  • juice 1 lemon
  • ½ cup of water
  • 1 tbsp, savoury yeast flakes
  • 1 tbps. salt
  • ½ tsp. black pepper


  1. Pre heat a large fry pan with coconut oil on medium heat.
  2. Add asparagus, Moroccan seasoning, salt and pepper and toss for 5mins until golden and allow to cool.
  3. Boil a kettle and weigh cous cous and transfer to a large heatproof mixing bowl. Cover couscous with boiling water and then cover with a tea towel for 2 mins. Remove tea towel and continue to toss cous cous with a fork for a further 3mins.
  4. To cous cous add olive oil, maple, lemon, salt and pepper
  5. Slice figs and prepare pomegranate. Add to cous cous and asparagus and toss to combine.
  6. Prepare Raita dressing by dicing cucumber, red onion and mint (5sec, speed 5) transfer to a separate bowl.
  7. In a high powered blender add cashews, garlic, water, lemon juice, savory yeast, salt and pepper and process on high until smooth (60sec, speed 10)
  8. Add cucumber, red onion and mint to cashew mix and mix on medium speed (15sec, speed 4)
  9. Serve cous cous with raita on top.

7 Steps in eating out as a vegan!

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