Start this recipe by heating the stock in a pan pop in the bag of couscous and cook for 5 minutes. Next, bread the gbejniet in flour, egg and seasoned breadcrumbs and place into the freezer to harden. Meanwhile, heat up the oil in a pan and brown the bacon for 4-5 minutes till crispy. Add in the trimmed asparagus and panfry for 2-3 minutes then remove off the heat. To make the dressing, just mix all of the ingredients together. When you are ready to put the salad together, mix the spinach leaves and cooked couscous together in a large bowl with ½ of the dressing. Spoon onto 2 serving plates and arrange the bacon and asparagus on top. Fry the breaded gbejniet in hot oil. Place a gbegna onto each plate. Drizzle over the remaining dressing and serve immediately.
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