For a light lunch I tried a recipe from the German women’s magazine Brigitte: couscous with asparagus.
You panfry the asparagus, put them aside to roast almond sticks and combine the whole thing with the couscous. The recipe adds chickpeas as well but I swapped those for cherry tomatoes which I panfried with the asparagus to add some colour. For the dressing you add yoghurt, lemon juice, olive oil and finely chopped peppermint leaves. Season with salt and pepper and you’re done.