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Warm Couscous Salad with Broad Beans
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A warm couscous salad with broad beans and a hint of lemon zest. Tastes delicious served with fish for a simple midweek supper.
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.
Typical values per serving:
This recipe was first published in May 2011.
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