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Broad Bean Couscous

Friday, 30 July 2010

I've been eating lots of broad beans recently at restaurants but have never cooked them myself, so I thought I'd give it a go. I decided to toss them with some couscous and serve with the spiced roast lamb I made.

The beans reminded me of edamame beans - a giant version, so I podded them revealing their beans. Instead of vibrant green, they were somewhat dull in colour. I thought it was because I froze them, like how certain leafy veg are not meant to be frozen. Anyway, I threw them into a pot of boiling water and they started to swell. I seriously thought they were going to explode! I quickly washed them under running cold water and the skin deflated. I peeled the rubbery skin and finally found the bright green beans that I'm familar with! Apparently, you can eat the pods if the beans are young while the larger and older broad beans need to have the tough and rubbery pods removed. Another lesson learnt!

broad bean couscous

Ingredients: serves 3
  • 500g broad beans
  • 1 cup couscous
  • 1 spoon Knorr chicken powder
  • 1 1/3 cup very hot water
  • 1 handful parsley - coarsely chopped
  • 1 handful mint - coarsely chopped
  • Salt
  • Freshly ground black pepper

Directions:
  • To double pod broad beans:
  • Remove the beans from their pods.
  • Bring a pot of water to boil. Add beans, cook for about 3 mins. Drain.
  • Wash the beans with cold water.
  • Squeeze the beans gently to pop the green beans out. Or you can make a small slit with your fingernail, then pop the beans out.
  • For couscous:
  • Mix together couscous and chicken powder in a bowl.
  • Pour boiling hot water into couscous. Cover for about 5 mins.
  • Fluff couscous with a fork.
  • Mix in broad beans, parsley and mint.
  • Season to taste.

Broad bean couscous with spiced roast lamb

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