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.


  • 200g/7oz couscous

  • juice of 1 lemon

  • 5 tbsp extra virgin olive oil

  • 298ml carton fresh chicken or vegetable stock

  • 300g/10oz broad beans, thawed if frozen and skinned

  • 250g/9oz petit pois, thawed if frozen

  • Handful fresh mint leaves

  • 1 garlic clove, roughly chopped


  • 1.

    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

  • 2.

    Fold the dressed broad beans and peas. Season to taste and serve immediately with the butterflied spiced leg of lamb.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 444kj
  • Fat Total 18g
  • Saturated Fat 2g
  • Protein 13g
  • Carbohydrate 57g
  • Sugar 7g
  • Sodium 122mg

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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