Summary

Servings: 
2
Prep time: 
20 minutes
Source: 
The Guardian

Description

Quick, tasty with contrasting textures.

Ingredients

  • 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

Instructions

  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.

Notes

Cucumber can be used instead of radishes.

Recipes with these ingredients

broad beans
mint
parsley
radish
spring onion