Couscous With Spring Vegetables
Ingrediënten
- 850 ml hot vegetable or chicken stock
- pinch saffron threads
- 175 g fresh broad beans podded
- 3 fresh artichoke bottoms or frozen ready-prepared cut into quarters
- 4 baby courgettes sliced thickly
- 4 garlic cloves finely sliced
- 150 g fresh peas podded
- 5 spring onions thickly sliced
- small bunch of dill finely chopped
- salt and pepper
For the couscous
- 450 g couscous
- ½ teaspoon salt
- 500 ml warm water
- 1½ tablespoons olive oil
- 15 g butter cut into small pieces
Instructies
- Tip the couscous into an ovenproof dish.
- Stir the salt into the measurement water and pour over the couscous.
- Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for about 10 minutes.
- Using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
- Scatter over the butter and cover with a piece of damp greaseproof paper.
- Place in a preheated oven, 180°C , Gas Mark 4, for about 10–15 minutes until heated through.
- Meanwhile, bring the stock and saffron to the boil in a heavy-based saucepan.
- Drop in the broad beans, artichoke bottoms, courgettes and garlic and cook for 3 minutes.
- Add the peas and spring onions, reduce the heat and simmer for 10 minutes until the vegetables are tender.
- Season and stir in the dill.
- Pile the couscous on a shallow serving dish.
- Using a slotted spoon, remove the vegetables from the broth and arrange over the couscous.
- Drizzle with a little broth and serve the remaining broth separately in a jug.
Notes / Tips / Wine Advice:
For preserved lemon & herb couscous salad,
tip 350 g couscous into a bowl. Stir ½ teaspoon salt into 400 ml warm water and pour over the couscous. Cover with a clean tea towel and leave to stand for about 10 minutes. Using your fingertips, rub 1½ tablespoons olive oil into the grains until light and any lumps are broken up. Add 3 finely chopped spring onions, 1 deseeded and finely chopped green chilli, the finely chopped rind of 1 preserved lemon and 2 tablespoons each of finely chopped flat leaf parsley, mint and coriander. Season, toss and serve.--------------------------------------------------------------------------------------------------
