Asparagus Salad with Eggs and Honey-Mustard Dressing

In a small bowl, mix the olive oil, seeded mustard, honey, and one tablespoon of water until you get a smooth dressing.

Place the eggs in boiling water and cook for 9 minutes. Then immediately transfer them to cold water to make them easier to peel.

Pour 300 ml of hot water over the couscous, salt it, and let it stand covered for 5 minutes until the grains swell.