Spring Couscous
This vibrant couscous salad is a delightful medley of flavors and textures. Each bite is a burst of freshness, from the fluffy couscous kissed with lemon zest to the tender peas and edamame beans. Fragrant mint and parsley add a pop of herbaceous goodness. Served with crisp lettuce leaves, this dish is both satisfying and refreshing—a perfect addition to any meal.
— Constant Cookbook
Ingredients
- 200g couscous
- 20g butter
- 250ml chicken stock
- 1 tbsp lemon zest
- sea salt and freshly ground black pepper
- 120g peas
- 225g broad (fava) or edamame beans
- 1/2 cup mint leaves
- 1/4 cup curly parsley, chopped
- 2 baby cos or gem lettuce, leaves seperated
Instructions
- Preheat the oven to 200C. Cut 3 pieces of wax paper and use to line a 750ml capacity bowl.
- Place the couscous, butter, stock, lemon zest, salt, pepper, peas and edamame beans in the bowl. Bring the ends of the paper together to enclose and secure with kitchen string. Bake for 10 to 15 minutes or until the stock is absorbed and the couscous cooked.
- Carefully open the parcel, add the mint and parsley and mix to combine.
- Serve with the lettuce.
Yield
Serves 4
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