Israeli Couscous and Broad Bean Salad




  • 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.