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couscous, broad bean, asparagus salad in moroccan blue and white bowl
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Broad bean and couscous salad

This couscous, asparagus and broad bean salad makes a wonderful side dish at a BBQ or a light summer lunch that makes the best of seasonal veggies.
Course Salad, Side Dish
Cuisine British, Vegan
Keyword broad bean salad, couscous salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

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 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

  • Place 240g couscous in a bowl and cover with 300ml boiling water. Leave for 5 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 tbsp olive oil and 1 tbsp lemon juice. 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