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Green couscous with broad beans, dill and pistachios

Name: Green couscous with broad beans, dill and pistachios
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 1 cup (200g) couscous; 1/2 onion, thinly sliced; 2 teaspoons ground ginger; 200g podded fresh or frozen broad beans; 1 green capsicum, thinly sliced; 1/2 avocado, chopped; 1/4 cup chopped dill; 2 tablespoons thinly sliced spring onion; 2 tablespoons lemon juice, plus wedges to serve; 1/4 cup (60ml) extra virgin olive oil; 1 garlic clove, crushed; 2 tablespoons pistachio kernels, roughly chopped; 1/2 bunch watercress, leaves picked

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08m

Green couscous with broad beans, dill and pistachios

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by Jill Dupleix

Food writer

Oct 03, 2015

Middle Eastern cuisine hits all the right notes with this healthy couscous side.

1 cup (200g) couscous
1/2 onion, thinly sliced
2 teaspoons ground ginger
200g podded fresh or frozen broad beans
1 green capsicum, thinly sliced
1/2 avocado, chopped
1/4 cup chopped dill
2 tablespoons thinly sliced spring onion
2 tablespoons lemon juice, plus wedges to serve
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
2 tablespoons pistachio kernels, roughly chopped
1/2 bunch watercress, leaves picked

Method

1.

Toss the couscous, onion and ginger in a heatproof bowl. Stir in 200ml boiling water. Cover and stand for 5 minutes.
2.

Meanwhile, cook beans in boiling salted water for 3 minutes. Drain, refresh under cold water, then discard tough outer skins.
3.

Fluff couscous with a fork, then add beans, capsicum, avocado, dill and spring onion. Whisk together juice, oil and garlic, then toss with couscous. Scatter with nuts and serve with cress and lemon wedges.