Green couscous with broad beans, dill and pistachios

Cooking Vegetarian Green couscous with broad beans, dill and pistachios

Middle Eastern cuisine hits all the right notes with this healthy couscous side.

Lables: High fibre Low carb Low sodium Vegan Vegetarian Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Toss the couscous, onion and ginger in a heatproof bowl. Stir in 200ml boiling water. Cover and stand for 5 minutes.
  2. Meanwhile, cook beans in boiling salted water for 3 minutes. Drain, refresh under cold water, then discard tough outer skins.
  3. Fluff couscous with a fork, then add beans, capsicum, avocado, dill and spring onion. Whisk together juice, oil and garlic, then toss with couscous. Scatter with nuts and serve with cress and lemon wedges.

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1 cup couscous
1/2 onion, thinly sliced
2 tsp ground ginger
200g podded fresh or frozen broad beans
1 green capsicum, thinly sliced
1/2 avocado, chopped
1/4 cup chopped dill
2 tbsp thinly sliced spring onion
2 tbsp lemon juice, plus wedges to serve
1/4 cup extra virgin olive oil
1 garlic clove, crushed
2 tbsp pistachio kernels, roughly chopped
1/2 bunch watercress, leaves picked

Adv

Autors
Preparation time
10
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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