- Place the couscous in a bowl, cover by 2cms with boiling water, cover with cling film and set aside for about 15 mins.
- 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.
- Dry roast the pine kernels in a hot pan, shake the pan to brown the kernels evenly.
- Run a fork through the couscous to seperate the grains, add the chopped herbs, beans, pine kernels, radishes and spring onions. Season well.
- Transfer to a serving dish, trickle with olive oil and apread the orange slices on top.