Broad bean and couscous salad
A fresh and tasty couscous salad with broad beans, peas and asparagus. Perfect for lazy summer lunches or as a BBQ side dish.
Servings 4 people
Calories 321kcal
Ingredients
- 240 g couscous
- 300 ml boiling water
- 200 g asparagus cut into thirds and woody stems discarded
- 130 g double podded broad beans see notes below approx 8-10 pods
- 150 g peas frozen or podded, cooked
- Small handful pine nuts toasted
- Small handful fresh mint or basil leaves torn up
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Place 240g couscous in a bowl and cover with 300ml boiling water. Leave for five minutes to absorb the water and then fluff up with a fork.
- While the couscous is soaking, chop your asparagus into thirds and place in a frying pan with a tablespoon of water. Heat up then reduce the heat to low, cover with a lid and cook for 2-3 minutes until just staring to soften. Set aside and allow to cool.
- If you haven’t already double podded your broad beans* (see note below) and cooked your peas do so now.
- Toast a small handful of pine nuts in a dry frying pan and leave to cool.
- Add the asparagus, broad beans and peas, pine nuts and herbs to the couscous. Mix well then add 1 tablespoon olive oil and 1 tablespoon lemon juice. Mix again.
- Season to taste with salt and pepper, adding more olive and lemon juice if needed.
Notes
- I prefer to double pod my broad beans. This means you get the vibrant green coloured inner beans and you don’t have to eat the grey-ish outer skin. Find out more about how to double pod broad beans.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 321kcal | Carbohydrates: 58g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 160mg | Potassium: 375mg | Fiber: 7g | Sugar: 3g | Vitamin A: 668IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 3mg