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May Seasonal Food UK - Rhubarb & Asparagus

Asparagus - This sweet, sexy superfood is in season in Britain for just a few short weeks. So grab those melt-in-the-mouth spears while you can and feast!

Rhubarb - Packed with minerals, vitamins, and nutrients its ideal for keeping our bodies healthy.

Rhubarb and Asparagus Couscous

Recipe serves 6

  • 2 cups couscous - Preferably Gluten Free
  • 4 cups vegetable stock or water
  • 2 tbsp rapeseed olive oil
  • 1 lb asparagus
  • 2 small rhubarb stalks, or 1 large
  • 3 tbsp Dairy free butter
  • Handful of chives, snipped
  • 1/4 cup slivered almonds


  • In a medium saucepan, heat olive oil over medium heat.
    Add couscous and toast for about 3-5 minutes.
    Add in vegetable stock or water.
    Bring up to a boil simmer and covered for about 15 minutes, until the water has evaporated.
  • While couscous is cooking, prepare your asparagus and rhubarb. Remove tough ends of asparagus and cut into 1/4" diagonal slices, leaving the tips in tact. Cut rhubarb into 1/4" slices also.
  • Heat butter over medium-high heat in a skillet pan.
    Add the asparagus and tips, cooking, stirring for about 3 minutes.
    Add in rhubarb and continue to toss and cook for another few minutes.
    Remove from the heat when the asparagus is a bit crispy but also tender.
  • Transfer couscous to a serving bowl or platter.
    Drizzle with a little Balsamic glaze or Rapeseed oil if you'd like.
    Transfer the asparagus and rhubarb mixture over top.

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