Couscous with broad beans and herbs

Serves: 4

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Total Time: 12

Prep Time: 10

Cook Time: 2

• Serves 4
• 300 gram(s) broad beans, podded and skinned
• 150 gram(s) barley couscous
• Maldon salt
• 6  spring onions, very finely sliced
• 1  green chilli, finely chopped
• 3 tablespoon(s) chopped parsley
• 2 tablespoon(s) chopped dill
• 1  lemon
• 4 tablespoon(s) extra virgin olive oil

Method

1. This goes particularly well with chicken and guinea fowl, and with lamb - steaks, cutlets, chops, kebabs, burgers, sausages - or if you are really ambitious, a butterflied and barbecued leg or a whole chicken. It tastes just as good hot, warm or cold.
2. Put the barley couscous in a large bowl. Stir in 200ml boiling water, then cover the bowl and leave it undisturbed for 5 minutes, by which time all the water should have been absorbed. Use a fork to fluff up and separate the grains lightly.
3. Add the beans to the couscous, and stir in 1 tsp salt, followed by the spring onions, chilli and herbs. Add the zest of half the lemon, preferably using a zester, but otherwise a grater, followed by all the juice. Finally, stir in the olive oil and mix lightly to combine. Check the seasoning and serve at once or leave to cool completely.
4. To serve hot, cover and microwave on maximum power for about 2 minutes. Recipe by Shona Crawford Poole

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