Ad

Nutrition: per serving

  • kcal410
  • fat22g
  • saturates8g
  • carbs39g
  • sugars0g
  • fibre6g
  • protein17g
  • salt3.16g

Method

  • step 1

    Prepare couscous with boiling water, according to the packet's instructions.

  • step 2

    Meanwhile, boil broad beans according to pack instructions. Cool in a colander under the cold tap, then drain. Put baby spinach leaves into a colander and pour over boiling water to wilt. Refresh under cold water and squeeze dry.

  • step 3

    Stir the broad beans, spinach, mint and the black olives into the couscous. Crumble in the feta. Drizzle with plenty of olive oil and season. Toss well.

Recipe from Good Food magazine, August 2004

Ad

Comments, questions and tips (12)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.15 ratings

JungleGirl

A star rating of 5 out of 5.

Oh my goodness soooo delicious! I didn't have enough broad beans, so I added peas and substituted the couscous for mixed red, white and black quinoa. So moreish, and gobbled all up this afternoon with a load of bbq meat and garlic bread!

liza236

Yum. I left out the olives as I'm not a big fan, but otherwise stuck to the recipe. Next time I'll use less couscous, and probably add some cucumber or raw bell pepper for a nice bit of crunch. I loved the broad beans, now that I double-shelled them (thanks fellow commenters) they were great!

jocampbell1

A star rating of 5 out of 5.

This was delicious and a great accompaniment to vegetable kebabs. Instead of coucous I used cauliflower rice (grated cauliflower that had been slightly steamed, seasoned, with an added knob of butter). This will become a firm favourite!

butterfly1990

A star rating of 5 out of 5.

Fabulous quick summer lunch. I made a couple adjustments- added lemon juice and about 2 tblsp patè di olive to the cous cous and half the mint. I think the amount in the recipe would be a bit of overkill. I also used frozen soya beans instead of broad beans, as I don't like them and to up the…

navazc

A star rating of 5 out of 5.

Yum - love this dish. Moreish, delicious and mega healthy.

Ad
Ad
Ad