Couscous salad with orange and broadbeans

Summary

Yield
Servings
SourceNigel slater
Prep time20 minutes
Cooking time
Total time20 minutes

Description

Quick, tasty with contrasting textures.

Ingredients

80 g
Couscous
200 g
broad beans (weight after podding)
25 g
Pine kernals
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 bn
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 kernals in a hot pan, shake the pan to brown the kernals evenly.

4. Run a fork through the couscous to seperate the grains, add the chopped herbs, beans, pine kernals, 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.