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Couscous with broad beans, peas, mint and feta

Name: Couscous with broad beans, peas, mint and feta
Yield: Serves 6
Cuisine: Moroccan recipes
Ingredients: 225g couscous; 4-5 tbsp extra-virgin olive oil; 225g fresh or frozen broad beans; 225g fresh or frozen peas; 4 plum tomatoes, deseeded and finely chopped; 4 tbsp chopped fresh mint; 150g vegetarian feta, such as Cypressa feta or Futura organic feta, crumbled

Published: 30 Jun 04
Updated: 18 Mar 24

This vegetarian recipe is a refreshing summer dish that’s ready in half an hour – make the most of seasonal greens, too.

Easy
July 2004

Test kitchen approved

Serves 6
Hands on time 30 mins

This vegetarian recipe is a refreshing summer dish that’s ready in half an hour – make the most of seasonal greens, too.

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Ingredients

225g couscous
4-5 tbsp extra-virgin olive oil
225g fresh or frozen broad beans
225g fresh or frozen peas
4 plum tomatoes, deseeded and finely chopped
4 tbsp chopped fresh mint
150g vegetarian feta, such as Cypressa feta or Futura organic feta, crumbled

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Method

Put the couscous into a large bowl and gradually stir in 300ml of warm water until it is all absorbed. Leave to stand for 10-15 minutes until the grains are tender and plump. Stir in 1 tablespoon of olive oil and rub the grains between your fingers to break up any lumps.
Cook the broad beans and peas in boiling salted water for 4-5 minutes until just tender. Refresh under cold running water. Drain well. Remove the tough outer white skin from the broad beans.
Stir the beans and peas into the couscous. Stir in the tomatoes and mint. Season the remaining olive oil well and pour over the couscous, using a fork to distribute it. Stir in the feta. Spoon into bowls or on to a platter and serve.