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Broad Bean & Couscous Salad

November 9, 2017 By sue Leave a Comment

Broad Bean & Couscous Salad
Broad Bean and Couscous Salad is my new favourite ‘go-to’ salad, full of new season broad beans, fresh spring herbs and chunky Israeli couscous. You can serve it as a light meal with garlic pita bread and some labneh or Greek yoghurt. Any leftovers can be mixed with some feta and used to stuff capsicum for another tasty meal.
Fresh Spring Herbs25 grams butter
1 onion, finely chopped
4 cloves garlic, crushed
2 sprigs fresh thyme
sea salt
1½ cups Israeli couscous
3 cups vegetable or chicken stock
1 cup shelled fresh broad beans (add peas if you don’t have enough broad beans)
2 cups salad leaves
¼ cup picked soft spring herbs (flat-leaf parsley, dill, lovage or chives)
Melt the butter in a sauté pan and add the onion, garlic and thyme. Cover and cook over a low heat until the onion is tender.
Add a pinch of salt and the couscous, turn up the heat and toast while stirring for 1-2 minutes.
Add the stock and simmer while stirring for 7 minutes.
Add the broad beans and stir through. Turn the heat off, cover with a lid and leave for 10 minutes.
Cool the couscous completely, then fold through salad leaves and herbs. Scatter mint sprigs over the top and serve with spoonfuls of yoghurt or labneh.
Saute onion and thyme
Saute onion and thyme
Add couscous
Add couscous
Add stock
Add stock

and cook for 7 mins
and cook for 7 mins
Then add broad beans
Then add broad beans
Leave for 10 mins
Leave for 10 mins

Serve with garlic pita bread and labneh

Serve with garlic pita bread and labneh

Use left overs to stuff capsicums

Use left overs to stuff capsicums

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Filed Under: Kitchen, Recipes Tagged With: Broad Beans, Herbs

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Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
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