Couscous and green bean salad with crumbled Wensleydale
Try this hearty dish of couscous and green bean salad with crumbled Wensleydale, runner beans and peas.
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Ingredients
- 200g couscous
- 300ml hot vegetable stock
- 300g runner beans, trimmed and sliced diagonally
- 100g freshly shelled peas (about 250g unpodded weight)
- 150g Wensleydale cheese, crumbled
- Small bunch of fresh mint, leaves chopped
For the dressing
- 50ml olive oil
- Juice of ½ lemon
- 1 tsp runny honey
- 1 tsp wholegrain mustard
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Method
- Place the couscous in a large bowl and pour over the hot vegetable stock. Stir with a fork, cover the bowl with a clean tea towel and set aside for about 5 minutes, until all the liquid has been absorbed. Fluff up the couscous grains with a fork.
- Meanwhile, half-fill a saucepan with water and bring to the boil. Add the runner beans and peas and simmer for 2 minutes, until just tender. Drain well and add the beans and peas to the couscous.
- Place all the dressing ingredients in a bowl or screw-top jam jar with plenty of freshly ground black pepper. Screw the lid on tight and shake until combined.
- Stir the crumbled cheese and mint into the couscous. When ready to serve, pour over the dressing and mix together well.
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