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Vegetable Stock
Recipes
Asparagus, Broad Bean & Pomegranate Salad
Ingredients
- 2 cups boiling water
- 2 tspn Urban Forager Vegetable Stock Concentrate
- 2 cups couscous (for keto option, swap for cauliflower rice)
- 1 pomegranate, seeds removed and set aside
- 1 bunch asparagus
- 500g pack of frozen broad beans (or 500g fresh if you have them)
- 400g marinated feta (*for a vegan option, use vegan feta instead)
- Fresh greens to garnish (we used parsley sprouts but you could use water cress, mizuna shoots, mixed micro greens)
Dressing
- 1/4 cup lemon juice
- ¼ cup extra virgin olive oil
- 1 tspn, extra, Urban Forager Vegetable Stock Concentrate
- ½ tspn pomegranate molasses
- ½ tspn cracked black pepper
Method
- In a 6 cup bowl or pot, combine stock with water
- Stir couscous through the water, cover and set aside. Fluff up with a fork after 5 minutes.
- Blanch asparagus by bring to boil in a pot then plunging into iced water (alternatively, zap for a few minutes in microwave until just tender then plunge into iced water and set aside
- If broad beans are frozen; defrost, peel hard skins away and set aside. If broad beans are fresh; blanch and plunge into iced water, then peel hard skins away and set aside.
- For the dressing, combine ingredients in a jar and shake
- To assemble, mix half the pomegranate and broad beans through the couscous with half the dressing, top with remaining broad beans and pomegranate, asparagus, crumbled feta, greens and remaining dressing.