Runner bean & pea couscous salad

Crunchy runner beans with fresh peas and healthy couscous - this is a super healthy vegetarian dish

Serves 4 as a side dish

Preparation time: 10 minutes
Cooking time: 5-6 minutes

What you need:

• 150g runner beans
• 75g podded peas
• 250ml vegetable or chicken stock
• 150g couscous
• 2 large ripe tomatoes, seeds removed and diced
• ½ small red onion, finely diced
• 8 black olives, chopped
• 20g flat-leaf parsley, chopped
• A small handful (about 5g) mint leaves, shredded
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper

What you do:

1. Top and tail the runner beans, destring and cut the beans on the diagonal into slices. Put the beans into a pan of boiling, salted water and simmer for 1 minute, then add the peas to the pan and continue cooking for another 4-5 minutes. Drain the beans and peas and refresh in cold water. Set aside.
2. Put the stock into a pan and bring to the boil. Meanwhile, put the couscous into a bowl. When the stock has come up to the boil, pour it over the couscous in the bowl, stir well, cover and leave for 5 minutes until the couscous has absorbed all the stock. Fluff up the couscous with a fork and place in a serving bowl.
3. Add the cooked beans and peas and all the remaining ingredients to the couscous and mix well to combine. Season to taste.

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