Giant couscous, runner bean, orange & feta salad
Enjoy this salad on its own or serve alongside grilled lamb, chicken or fish. Cook the beans for 30 seconds and don’t skip the cold plunge for maximum taste
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Prep:20 mins
Cook:10 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 300
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fat 16g
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saturates 5g
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carbs 26g
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sugars 0g
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fibre 4g
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protein 10g
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salt 0.78g
Ingredients
- 200g giant couscous
- 200g young runner beans , top and tailed and thinly sliced on an angle
- 150g French beans , cut into thirds
- 2 oranges
- 1 red onion , finely chopped
- small bunch of mint , chopped
- small bunch of dill , chopped
- 200g block feta , crumbled
- 75g pistachios , roughly chopped
- 100g pomegranate seeds
- 2 tsp Dijon mustard
- 1 tbsp honey
- 2 tbsp red wine vinegar
- 1 lemon , zested and juiced
- 4 tbsp extra virgin olive oil
Method
Tip the couscous into a pan set over a medium heat and toast for a few minutes, shaking often, until the couscous turns a darker shade. Fill the pan with boiling water and cook following pack instructions.
Meanwhile, bring another pan of water to the boil and have a bowl nearby filled with iced water. Drop the runner beans and French beans into the pan and boil for 30 seconds. Scoop them out of the hot water using a slotted spoon, then plunge into the iced water.
Whisk together all the dressing ingredients in a large bowl with some salt and pepper. Drain the couscous and tip it into the dressing while it’s still warm.
Cut the skin and pith away from the oranges and segment them with a small serated knife (alternatively, you can slice into rounds). Set the orange pieces to one side and squeeze the juice from the pith over the couscous.
Add the blanched beans, chopped red onion, herbs, feta, pistachios and half the pomegranate seeds to the couscous. Gently toss everything through the dressing, then tip onto a platter or large serving bowl and scatter with the remaining pomegranate seeds and the orange pieces. Will keep chilled for up to two days.
