Anna Jones' simple suppers: under the grill spring traybake

In her new monthly video series, Anna Jones makes easy vegetarian weeknight dishes that won't take an age to cook – or require too much washing up. This week: asparagus, lemon, feta, greens and giant couscous    

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By Anna Jones on

Serves 4

  • 100g of giant couscous
  • 2 unwaxed lemons
  • 2 x 400g bunches of asparagus
  • 1 head of spring greens
  • a good pinch of dried chilli or Turkish chilli flakes
  • 2 cloves of garlic, peeled and finely sliced
  • Olive oil
  • 200g feta
  • A bunch of dill
  1. First, cook your giant couscous in boiling water and a good pinch of salt until al dente, a couple of minutes less than the packet instructions.
  2. Preheat your grill to high. Snap the woody bottoms from the asparagus and discard the woody bits or keep for a stock. Roughly shred the spring greens.
  3. Put the lot on to a baking tray, grate over the zest of the other lemon and sprinkle with the Turkish chilli flakes and the garlic.
  4. Cut the zested lemons into slices.
  5. Once the couscous is cooked, add it to the tray and toss with a generous amount of olive oil. Season it with salt and pepper, crumble over the feta and lay the lemon slices on top.
  6. Put the lot under the grill and cook for 10 minutes, turning from time to time until everything is hot and the asparagus has lost its rawness and the feta is browned.
  7. Finish with the chopped dill and serve right away.


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