1 ½cupsIsraeli couscous, (also known as pearl couscous)
Zest and juice of one lemon, approx. 3-4 tablespoon lemon juice
2-3sprigs of mint, approx. ½ cup of loose mint leaves
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.
Prep time doesn't include podding the broad beans!