Now that asparagus and fava beans are in abundance, I decided to make this simple dish for our dinner tonight – it is easy to make and you can use almost any combination of vegies that you have available.1 cup pearl couscous 2 cups chicken broth, preferably homemade or plain water 1/2 lb asparagus, woody ends removed 1 lb fresh or frozen fava beans, shelled 1 tbsp butter 2 tbsp olive oil 1/4 tsp turmeric 1 small shallot, chopped Zest of 1 lemon Juice of half a lemon 1 tbsp minced fresh flat-leaf parsley 1 tsp kosher salt freshly ground pepper Serves 2-3 1. Saute shallot in butter, 1 tbsp olive oil and turmeric over medium heat for 7-10 minutes until translucent and soft. 2. Add couscous, chicken broth or water and salt and bring to a boil – reduce heat to medium and let it cook for 3-5 minutes until the broth has completely been absorbed and then, set it aside. Bring a saucepan of salted water to a boil over high heat, cook shelled fava beans for 2-3 minutes, transfer to a colander and then cool under cold running water. Drain, transfer to a bowl and set aside. 3. Heat a pan grill over high heat for 2 min until very hot. Mix asparagus with a little salt, pepper and the remaining 1 tbsp olive oil. Pan grill for 1-2 min, remove from heat and let it cool. Cut asparagus to smaller pieces. 4. Gently mix all ingredients and add salt or extra olive oil to taste.