Stuck for a quick, healthy supper? Look no further than this green couscous, loaded with peas, sugar snap peas, green beans and mint. It goes with everything from chicken kebabs with guacamole to smoked mackerel fillets and creamed horseradish or sausages with Dijon mustard. It could be turned into more of a meal with feta and black olives or stirred with chunks of lime-washed avocado.
Serves 2-4 Prep: 15 min Cook: 15 min
Ingredients: 1 tbsp lemon juice; 1 tbsp olive oil; 1 garlic clove; 150g couscous; 150g frozen petits pois; 100g sugar snap peas; 100g green beans; 12 mint leaves.
1. Boil the kettle. Place the couscous in a mixing bowl. Measure 225ml boiling water from the kettle into a jug and add 1 tbsp lemon juice and 1 tbsp olive oil. Mix and pour into the couscous, stirring to mix.
2. Cover with cling film and leave until required, but a minimum 15 minutes to hydrate. It will seem rock hard. Rake gently with a fork to separate the grains.
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3. Meanwhile, use the remaining boiled water to cook the peas tender with ½ tsp salt. Scoop into a bowl of cold water. Top and tail the beans and boil for 3 minutes while stringing the sugar snaps and halving them lengthways on the diagonal.
4. Drain the peas. Scoop the beans into a bowl of cold water and boil the sugar snaps for 1 minute. Drain the beans and chill the sugar snaps. Drain. Mix the veg and mint into the couscous. Cover with cling film until required.
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