1.4 cup (320 gr) whole-wheat couscous
1.35 cup (320 ml.) vegetable stock
12 cherry tomatoes
3 small zucchini
12 asparagus, medium size
2 celery stalks
2 teaspoons (10 gr.) parsley
2 teaspoons (10 gr.) mint
2 teaspoons (10 gr.) basil
6 tablespoons olive oil
Prepare the vegetable stock and keep it lukewarm. Put the couscous in a salad bowl, and pour a little bit of broth and start shelling the couscous with the hands. Put the bowl with the couscous on top of the pot with the broth covering it with a plate in order to let the cooking continue. Repeat this procedure 3 times until the broth is used. Add to the mixture 3-4 tablespoons of oil, stir thoroughly and put aside.
Clean the parsley, basil, and mint and chop the leaves roughly. Trim and clean the celery, tomatoes, zucchini, and asparagus and cut them to very small pieces. Unify the couscous, the herbs and the vegetables in a large bowl, season with salt, add 2 tablespoons of oil, stir and serve.