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Broad Bean Couscous with Yoghurt Dressing
Serves 4 - 6 250g couscous
2 tblsp olive oil
350g shelled broad beans
1 clove garlic, thinly sliced
4 tblsp coriander leaves roughly chopped
1 tblsp coriander for garnish
sea salt & black pepper for the dressing
200g creamy plain yoghurt
1 clove garlic, crushed
2 tblsp olive oil
2 level tsp lightly toasted cumin seeds, roughly crushed For the yoghurt dressing, mix all the ingredients in a bowl, season with a little salt & pepper to taste and set aside. Put the couscous in a large bowl and wash well with cold water, rinsing twice. Drain and put into a steamer over a pan 1/3 full of boiling water. If your steamer has very big holes you can use a sieve over a pan of boiling water. While the couscous is steaming put 1 tablespoon olive oil in a frying pan over a medium heat. When its hot add the garlic and fry until golden brown, then add the broad beans, almost cover with water and simmer for 5 – 10 minutes until the beans are tender. Set aside, keeping warm. If some of the beans are very big, pop the inner bean out of the tough skin. To serve, transfer the hot couscous to a mixing bowl, making sure its still light and fluffy. Add 2/3 broad beans and some of the cooking liquid and mix with yoghurt dressing, tasting before seasoning. Serve with remaining broad beans and the coriander leaves on top.