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Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Broad Bean & Pea Couscous

Published on Saturday 6th September 2008

Serves 6
Prep Time – 5 minutes
Cooking Time – approx 35 minutes

This aromatic dish is perfect served with warm or cold lamb.

Ingredients

• 300ml chicken stock
• 250g cous cous
• 150g frozen petit pois
• 200g frozen broad beans
• 6 spring onions
• Good handful of chopped parlsey, chives and marjoram
• Juice of 1 lemon
• 50ml good quality olive oil
• 1tsp clear honey

Boil the chicken stock and pour over the couscous.Leave to soak for about 10 minutes so utnil all the liquid is absorbed.

Cook the beans and peas separately in salted boiling water until just tender.

Chop the spring onions and add to the couscous along with the herbs. Add the peas and beans.

Mix the olive oil, lemon juice, honey and a pinch of salt to make a dressing and mix this into the cous cous.

Sprinkle with extra chopped parlsey to serve.

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