Broad bean and couscous salad

Recipe from: 10/1/2006 12:00:00 AM

Ingredients 11
Servings 6
Time 15

Ingredients

  • 250
    ml
    couscous
  • 250
    ml
    hot chicken stock
  • 10
    ml
    olive oil
  • 1
    kg
    fresh broad beans, shelled
  • 100
    g
    asparagus tips
  • 1
    lemon
    juice of 1 lemon
  • 150
    ml
    olive oil (3 times as much as the lemon juice)
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 250
    g
    cherry tomatoes, halved
  • 100
    g
    soft feta or goat's milk cheese, coarsely crumbled
  • 50
    g
    fresh mint, chopped
 

Method

10
 
1. Place the couscous in a mixing bowl. Pour the boiling chicken stock and olive oil over the couscous and cover with a plate to prevent the steam from escaping. Leave to stand for 5 minutes. Use a fork to separate the couscous.

2. Blanch the broad beans and asparagus for about 2 minutes. Drain the vegetables and refresh them under running cold water.

3. Squeeze the lemon and add the olive oil to the juice. Season with salt and freshly ground black pepper, beat until thoroughly mixed and add to the couscous. Add the broad beans, asparagus tips and cherry tomatoes and stir through.

4. Lastly, stir in the feta or goat's milk cheese and mint and serve.

 

Read more on: pulses
 

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