- 25g butter
- 1 onion, finely chopped
- 4 cloves garlic, crushed
- 2 sprigs fresh thyme
- sea salt
- 1½ cups Israeli couscous
- 3 cups vegetable or chicken stock
- 1 cup shelled fresh broad beans
- 2 cups salad leaves
- ¼ cup picked soft spring herbs (flat-leaf parsley, dill, lovage or chives)
- 1 cup of thick plain yoghurt or
- ½ cup labneh
- mint sprigs for garnish
Melt the butter in a sauté pan and add the onion, garlic and thyme.
Cover and cook over a low heat until the onion is tender.
Add a good pinch of salt and the couscous, turn up the heat and toast while stirring for 1-2 minutes. Do not let the onion burn.
Add the stock and simmer while stirring for 7 minutes.
Add the broad beans and stir through.
Turn the heat off, cover with a lid and leave for 10 minutes.
To serve - cool the couscous completely before folding through the salad leaves and herbs.
Scatter over mint sprigs.
Serve with spoonfuls of yoghurt or labneh.
Pantry note - Labneh is yoghurt that has been strained to remove the whey, creating a consistency between yoghurt and cheese. It is available in specialty food stores, or it is simple to make your own: Line a sieve with muslin (or a coffee filter works well too), and place over a bowl. Put a cup of plain yoghurt into the muslin and cover with plastic wrap. Put in the fridge overnight. The resulting thick drained yoghurt is labneh.