Green couscous with broad beans, dill and pistachios

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

Recipe «Green couscous with broad beans, dill and pistachios» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.