Broad Bean Mint and Feta Cous Cous

Broad beans are a much underated legume that are so easy to grow at home in the British summertime. Mint, feta and the balsamic and cold pressed rapeseed oil dressing make for a really delicious summer salad.

Ingredients

• 250g dried couscous

• A handful of cooked broad beans with the skins removed

• 1 large tomato

• A handful of fresh mint leaves

• 100g of feta cheese

• 2 tbsp littleseed extra virgin British rapeseed oil

• The rind and zest of half a lemon

• 3 tsp of balsamic vinegar

• 1 tsp of sugar

Method

1. Add the couscous to a heat-proof bowl and pour over 350ml of boiling water, along with a tsp of cold pressed rapeseed oil.

2. Cover and set aside.

3. On a chopping board, chop the tomato into small cubes, finely chop the mint leaves and crumble the feta into small chunks.

4. At this point give the couscous a stir through with a fork and set aside to cool.

5. In a bowl, whisk together the cold pressed rapeseed oil, lemon juice, zest, vinegar and sugar until combined.

6. Add the cooked broad beans, tomato, feta and mint to the cooled couscous and stir through (leave aside a little feta and mint for sprinkling on top).

7. Then add the dressing to the couscous, stir again and sprinkle the remaining feta and mint on top.

Prep Time

If your broad beans are already cooked and shelled this recipe takes just 10 minutes to prepare, allowing time for the the couscous to hydrate and fluff up.

Recipe notes

Broad beans are really easy to cook and take no time at all. Keep an eye out for them in your local supermarket from early summertime.