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
1. 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.
2. 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.
3. 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.
- Some gently sweet flavours would go well here, so opt for a ripe, peachy, unoaked Chardonnay.