A gorgeous, sunshine salad made from easy couscous and in-season broad beans and peas. Perfect for parties, barbecues and lunches as it is cheap and easy, and can be made well ahead.
Preheat the oven to fan 100C, conventional 110C/225F/gas 1/2. Tip the cous cous into a large bowl, then add the lemon juice and one tablespoon of the olive oil. Mix well to combine. Heat the stock in a small pan and season generously, then pour roughly half of it over the cous cous mixture. Cover with cling film and place in the oven for about 5 minutes until all the liquid has been absorbed. Stir in the remaining stock and return to the oven for another 5 minutes, then remove from the oven and leave to cool to room temperature.Meanwhile, place the broad beans and peas into a pan of boiling salted water for no more than 30 seconds. Drain and refresh under cold running water, then tip into a bowl. Blend the mint with the remaining four tablespoons of olive oil in a mini blender and season generously. Use to dress the broad beans and peas and set aside until needed. Just before serving, fluff up the cooled cous cous with a fork and then
Fold the dressed broad beans and peas. Season to taste and serve immediately with the butterflied spiced leg of lamb.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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