Lemon, asparagus & Jerusalem couscous traybake from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Turkish chilli flakes for dried chilli flakes, vegan halloumi cheese for halloumi cheese, and mint for dill.

  • knityourownyoghurt on May 16, 2024

    I halved the recipe when I realised I didn't have enough asparagus. Thought the flavour balance was spot on, there wasn't too much lemon. I don't eat cheese or vegan cheese (too much sat fat in both) but make my own vegan cheese with extra firm tofu, nutritional yeast, lemon juice, onion powder and more salt.

  • Clog on May 20, 2023

    We loved it. It doesn't need two whole lemons though and it pays to be generous rather than frugal with the amount of asparagus.

  • Tealismyname on June 12, 2022

    Kinda weird and very lemony. We didn't have nough asparagus so it felt like maybe the ratios were off. Probably wouldn't cook again.

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