Israeli couscous makes a lovely change from a standard rice or pasta salad. Fold through fresh spring herbs and broad beans for a lively green side dish or light lunch.
Serves: 4
INGREDIENTS
25 grams butter
1 onion, finely chopped
4 cloves garlic, crushed
2 sprigs fresh thyme
sea salt
1½ cups Israeli couscous
3 cups vegetable or chicken stock
1 cup shelled fresh broad beans
2 cups salad leaves
¼ cup picked soft spring herbs (flat-leaf parsley, dill, lovage or chives)
1 cup of thick plain yoghurt or ½ cup labneh
mint sprigs for garnish
METHOD
Melt the butter in a sauté pan and add the onion, garlic and thyme. Cover and cook over a low heat until the onion is tender.
Add a good pinch of salt and the couscous, turn up the heat and toast while stirring for 1-2 minutes. Do not let the onion burn.
Add the stock and simmer while stirring for 7 minutes.
Add the broad beans and stir through. Turn the heat off, cover with a lid and leave for 10 minutes.
To serve: Cool the couscous completely before folding through the salad leaves and herbs. Scatter over mint sprigs. Serve with spoonfuls of yoghurt or labneh.
Pantry note: Labneh is yoghurt that has been strained to remove the whey, creating a consistency between yoghurt and cheese. It is available in specialty food stores, or it is simple to make your own: Line a sieve with muslin (or a coffee filter works well too), and place over a bowl. Put a cup of plain yoghurt into the muslin and cover with plastic wrap. Put in the fridge overnight. The resulting thick drained yoghurt is labneh.
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