Ingredients
- Â Â vegetarian
- Â Â extra virgin olive oil
- 300 ml vegetable stock
- 200 gm fine asparagus tips halved
- 175 gm couscous
- 100 gm dry ready soaked apricots finely minced
- 2 Tbsp. minced fresh mint
- 2 Tbsp. minced fresh parsley
- 75 gm salted cashew nuts
- 1 x salt and freshly grnd black pepper
Description
Line Six Timbale Moulds With Clingfilm If Serving Cool Or Possibly Oil The Moulds If Serving Warm. Bring The Stock To The Boil On The Boiling Plate Then Add In The Asparagus Tips…
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