A warm couscous salad with broad beans and a hint of lemon zest. Tastes delicious served with fish for a simple midweek supper.
Warm Couscous Salad with Broad Beans
- Total time: 15 minutes
100g essential Waitrose Couscous
250g fresh or frozen broad beans
25g chopped, mixed fresh herbs (such as parsley, chives and coriander)
1 lemon, juice and grated zest
2 tbsp olive oil
1. Place 100g essential Waitrose Couscous in a heatproof glass or china bowl. Season well and cover with 225ml boiling water. Give the couscous a stir, then cover and leave to steam for 5 minutes.
2. Meanwhile, cook 250g fresh or frozen broad beans until tender, then drain and set aside. Fluff the couscous with a fork then add the broad beans, 25g chopped, mixed fresh herbs (such as parsley, chives and coriander), the juice and grated zest of 1 lemon and 2 tbsp olive oil. Serve while still warm, with a watercress salad and a griddled chicken breast or salmon fillet.