- Serves: 6
- Cook Time: 5 minutes
- Prep Time: 25 minutes
- Effort: easy
- 250 g couscous
- 300 ml hot vegetable stock
- 1 large green chilli
- 4-5 tbsp olive oil
- 1 bunch or 9 spring onions, thinly sliced
- 2 plump cloves garlic, thinly sliced
- 200 g peas, in their pods, about 100g podded
- 20 g packet coriander, finely chopped
- 2 tbsp parsley, finely chopped
- 2 tbsp mint, finely chopped
- 2 tbsp chives, finely chopped
- 50 g bag rocket, very roughly chopped
- 1 tbsp lemon juice
Tips and Suggestions
This is quite a versatile salad. You can alter the taste by using spinach instead of rocket, green beans or broad beans instead of peas and tarragon instead of mint. Or just improvise yourself, keeping any additional ingredients green to preserve the recipe's character.
1. Put the couscous in a large heatproof bowl and pour over the hot stock. Cover the bowl with cling film. Leave for 5 minutes, then uncover and use a fork to break up the couscous into separate grains.
2. Meanwhile, remove the central rib from the chilli and slice the chilli into long shreds. Heat 2 tablespoons of the oil in a frying pan, tip in the spring onions, garlic and sliced chilli and fry over a highish heat for about 2 minutes, or until the edges are tinged brown but the onions and chilli still keep their green colour. Stir into the couscous along with any oil from the pan.
3. Heat a little boiling water in a small saucepan, tip in the peas, return to the boil, then simmer for 2 minutes. Drain the peas in a sieve and put under running cold water to quickly cool them. Mix the peas and all the herbs in with the couscous, then fold in the rocket while the couscous is still just a little bit warm, so the rocket wilts slightly.
4. Stir in some salt and pepper, the lemon juice and 2-3 tablespoons more oil, enough to moisten. Taste and adjust seasoning if needed.
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