Serves 6
200g couscous
1/2 onion, thinly sliced
2 tsp ground ginger
200g podded fresh or frozen broad beans
1 green pepper, thinly sliced
1/2 avocado, chopped
small bunch of fresh dill, chopped
2 tbsp thinly sliced spring onions
2 tbsp lemon juice, plus wedges to serve
4 tbsp extra virgin olive oil
1 garlic clove, crushed
2 tbsp pistachios, roughly chopped
bunch of watercress, leaves picked
Toss the couscous, onion and ginger in a heatproof bowl. Pour in 200ml boiling water and stir well. Cover with cling film and set aside for 5 mins. Meanwhile, cook the beans in boiling salted water for 3 mins. Drain, refresh under cold water, then remove and discard the tough outer skins.
Fluff the couscous with a fork, then add the broad beans, green pepper, avocado, dill and spring onions. Whisk the lemon juice, oil and garlic and some seasoning, then toss with the cousous. Scatter with pistachios, then serve with the watercress and lemon wedges.
200g couscous
1/2 onion, thinly sliced
2 tsp ground ginger
200g podded fresh or frozen broad beans
1 green pepper, thinly sliced
1/2 avocado, chopped
small bunch of fresh dill, chopped
2 tbsp thinly sliced spring onions
2 tbsp lemon juice, plus wedges to serve
4 tbsp extra virgin olive oil
1 garlic clove, crushed
2 tbsp pistachios, roughly chopped
bunch of watercress, leaves picked
Toss the couscous, onion and ginger in a heatproof bowl. Pour in 200ml boiling water and stir well. Cover with cling film and set aside for 5 mins. Meanwhile, cook the beans in boiling salted water for 3 mins. Drain, refresh under cold water, then remove and discard the tough outer skins.
Fluff the couscous with a fork, then add the broad beans, green pepper, avocado, dill and spring onions. Whisk the lemon juice, oil and garlic and some seasoning, then toss with the cousous. Scatter with pistachios, then serve with the watercress and lemon wedges.
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