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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!