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.
Servings 4 people
- 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
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.