Couscous with spring vegetables

[Guest guest]

I never add salt to cooking.

 

Jo

 

This aromatic herby couscous with green young tender vegetables makes a lovely

main course. Vegetarians will love it.

 

Ingredients

For the couscous

500g/1lb 2oz couscous

½-1 tsp salt

6 tbsp mild extra virgin olive oil

For the broth

1 litre/1¾ pints vegetable stock

400g/14oz young broad beans (shelled weight), or frozen, defrosted

250g/9oz spring onions, trimmed and sliced

400g/14oz frozen artichoke bottoms or baby artichokes, quartered (optional)

salt and freshly ground black pepper

400g/14oz young peas (shelled weight), or frozen petit pois, defrosted

large handful chopped flatleaf parsley

large handful chopped coriander

handful chopped mint

 

Method

1. Put the couscous into a wide ovenproof dish, add 600ml/1 pint of warm, salted

water, made with ½-1 teaspoon of salt, stirring vigorously so that the water is

absorbed evenly. After about 10 minutes, when the couscous has become plump and

almost tender, add three tablespoons of olive oil and rub the couscous between

your hands to air it and break up any lumps. This can be done in advance and the

couscous then heated through for 20-30 minutes before serving in an oven

preheated to 200C/400F/Gas 6 until it is steaming hot.

2. For the broth, bring the stock to boiling point, then add the broad beans,

spring onions and artichokes and cook for ten minutes or until tender. Season

with salt and freshly ground black pepper.

3. Add the peas and cook for two minutes more or until tender. Stir in the herbs

just before you are ready to serve.

4. Before serving, fluff up the couscous with a fork, breaking up any lumps in

it, and stir in the remaining olive oil. Arrange the vegetables on top of the

couscous and pass the broth around in a bowl for everyone to help themselves.