Spring herb and veggie salad

1 ½c pearl couscous (cooked with garlic, lemon juice, salt, and a bit of olive oil)

1 bunch asparagus, chopped

1 c frozen peas

1 can white beans

2 big handfuls arugula

1 bunch dill, chopped

½ bunch mint, chopped

3 green onions, chopped

Feta for topping

subheading: Dressing:

3tbsp olive oil

Juice and zest of one lemon

3 tbsp Dijon mustard

2 tbsp white wine vinegar

1 tbsp maple syrup

Salt and pepper

1. Cook couscous - let cool

2. In a pan, sautee asparagus in a bit of butter, 1 clove garlic, lemon juice, salt and pepper

3. Once the asparagus has cooked about 5 minutes, add in frozen peas. Once cooked, let cool.

4. To a large bowl, add arugula, white beans, cooled asparagus/peas, and cooled couscous.

5. Add in chopped herbs

6. Make dressing and toss salad (add salt and pepper to taste - it takes quite a bit)

7. Serve and top with crumbled feta.

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