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Quick vegetarian
Couscous and green bean salad with crumbled Wensleydale

Couscous and green bean salad with crumbled Wensleydale

Name: Couscous and green bean salad with crumbled Wensleydale
Yield: Serves 4
Cuisine: British recipes
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

Easy
August 2007

Easy
August 2007

Serves 4
Ready in 20 minutes

Try this hearty dish of couscous and green bean salad with crumbled Wensleydale, runner beans and peas.

Vegetarian recipes

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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

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.