• 2 large eggs Egg, whole, boiled
• 120g couscous Couscous, cooked
• 80g asparagus Asparagus
• 80g cherry tomatoes Cherry Tomatoes
• 50g tzatziki Tzatziki
• 10g lemon juice Lemon Juice
• 30g red onion Red Onion
• 1 tsp dried oregano & smoked paprika
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the asparagus and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.

5. 5

   Meanwhile, steam or stir-fry the asparagus and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: couscous first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.