Couscous Salad with Orange and Broad Beans


Prep time: 
20 minutes


Quick, tasty with contrasting textures.


  • 80g couscous
  • 200g broad beans, weight after podding
  • 25g pine kernels
  • 2 oranges, peeled, pith removed and sliced
  • 6 radishes, trimmed and finely sliced
  • 3 spring onions, very finely sliced
  • 10 mint leaves, finely chopped
  • 1 bunch parsley, finely chopped


  1. Place the couscous in a bowl, cover by 2cms with boiling water, cover with cling film and set aside for about 15 mins.
  2. Cook the broad beans in lightly salted water for 5 or 6 mins. Drain, refresh in cold water and pop the beans out of the skins.
  3. Dry roast the pine kernels in a hot pan, shake the pan to brown the kernels evenly.
  4. Run a fork through the couscous to seperate the grains, add the chopped herbs, beans, pine kernels, radishes and spring onions. Season well.
  5. Transfer to a serving dish, trickle with olive oil and apread the orange slices on top.


Cucumber can be used instead of radishes.

Photo Credit: Jonny Hughes @jonny2love
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