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:
- 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.
- 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.
- 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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British beans and peas
British beans and peas evoke the taste of summers gone by. From June to September every year savour some of the freshest British Runner, Broad and Dwarf Beans and Peas that are home grown and bursting with goodness.
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