Name: Broad bean and couscous salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 250.00 ml couscous; 250.00 ml stock hot, chicken; 10.00 ml fresh chillies 573; 1.00 kg broad beans fresh, shelled; 100.00 g asparagus tips; 1.00 lemon lemon juice only; 150.00 ml olive oil; 5.00 ml salt and freshly ground black pepper to taste; 250.00 g cherry tomatoes halved; 100.00 g feta cheese or goat's milk cheese, crumbled; 50.00 g fresh mint chopped

Recipe Disclaimer

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Ingredients (11)

250.00 ml	couscous
250.00 ml	stock — hot, chicken
10.00 ml	fresh chillies — 573
1.00 kg	broad beans — fresh, shelled
100.00 g	asparagus — tips
1.00 lemon	lemon — juice only
150.00 ml	olive oil
5.00 ml	salt and freshly ground black pepper — to taste
250.00 g	cherry tomatoes — halved
100.00 g	feta cheese — or goat's milk cheese, crumbled
50.00 g	fresh mint — chopped

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Method:

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.