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1
Line six timbale moulds with clingfilm if serving cool or possibly oil the moulds if serving warm.
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2
Bring the stock to the boil on the boiling plate then add in the asparagus tips to cook for about 3 min till al dente.
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3
Put the couscous into a large heatproof bowl with the apricots and stand a colander over the top.
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4
Drain the stock and asparagus over the colander so the stock covers the couscous.
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5
Cover with a tea towel for about 5 min till all the liquid is absorbed.
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6
Immediately refresh the asparagus in cool water and leave to drain.
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7
Mix the mint and parsley with 3 Tbsp.
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8
of the oil.
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9
Once the stock is all absorbed into the couscous fluff up with a fork and stir in the cashew nuts mint parsley oil salt and pepper and finally the asparagus.
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10
Stir so which all the ingredients are proportionately distributed.
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11
Press the couscous mix firmly into the timbale moulds.
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12
If time allows leave them covered in clingfilm in the fridge.
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13
Carefully turn out and remove the cling film top and mould lining.
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14
Serve immediately.
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15
To serve warm reheat in the timbale moulds covered in foil on the second set of runners in the roasting oven for about 6 min.
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16
Alternatively reheat in the simmering oven for about 15 min.
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17
(Those in the simmering oven can be lined with clingfilm.)
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18
If it frightens you to prepare timbale moulds you can very easily serve this dish as a salad with some salad dressing.
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19
The clingfilm lining the moulds makes them easier to turn out when cool but if you want to serve the timbales warm simply grease the moulds.
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20
You can use ramekins or possibly tea c. to save you buying new moulds.
