Cooking time

• Cook the pearl couscous according to the instructions on the package. Then drain them in a colander and rinse them with cold water until they are no longer warm. Let stand until you start using it again.
• Finely chop the red onions and the lentui.
  Pit the dates and cut them into cubes.
  Knock the seeds out of the pomegranate.
  Finely chop or chop the parsley.
  Cut the red peppers into fine pieces.
• Peel the asparagus and cook them briefly for 6 minutes and then let them sit for 20 minutes. Then check if they are done.
  Drain them and dry them one by one with a tea towel.
  Heat a pan and melt the margarine in it. Make sure it is well heated and then put in the asparagus one by one. Fry them alternately and then let them caramelize on medium heat. You can tell by the color.
• In a small bowl, mix the olive oil with the spices and the salt and pepper. Then add the date syrup and whisk it in well with a small whisk or a fork.
• Now add the onions, dates, red pepper, pomegranate to the pearl couscous. Pour in the dressing and stir well. Reserve a little parsley for garnish and add the rest to the salad.
  Spoon the salad onto a nice bowl and place the asparagus on top.