Broad bean and Israeli couscous salad
This light and fresh flavoured salad showcases young broad beans in all their glory.
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Servings: 8
Calories: 177kcal
Ingredients
- 2 teaspoon + 1 tablespoon olive oil
- 1 ½ cups Israeli couscous, (also known as pearl couscous)
- 1 teaspoon dried oregano
- 1 clove garlic, crushed
- 2 cups broad beans
- Zest and juice of one lemon, approx. 3-4 tablespoon lemon juice
- 2-3 sprigs of mint, approx. ½ cup of loose mint leaves
Instructions
- Heat 2 teaspoon of olive oil in a saucepan. Add couscous, stir to coat then toast over medium heat for a few minutes.
- Add oregano, garlic, a good grind of salt and pepper, and 1 ¾ cups of water. Bring to a simmer and cook for 5-7 minutes, or until almost all of the liquid is gone. Cover and set aside for another 7 minutes, then remove lid and cool.
- Stir 1 tablespoon olive oil, lemon zest and juice through the couscous.
- Blanch broad beans in boiling water for 3-4 minutes, then run under cold water to cool immediately. Add to the couscous.
- Finely slice some of the mint and stir through, reserving the rest for garnish.
- Adjust seasoning to taste.
- Serves 8 as a side dish, or 4 as a more substantial part of a meal.
Notes
Prep time doesn't include podding the broad beans!
Nutrition information
Calories: 177kcal | Carbohydrates: 28.7g | Protein: 6.6g | Fat: 3.3g | Saturated Fat: 0.5g | Cholesterol: 0mg | Fiber: 4.4g
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