Radish and Broad Beans Salad with Giant Couscous

13 May

As you all know by now, I am fond of Yotam Ottolenghi’s way of cooking. He’s never afraid of mixing spices and odd ingredients in order to create tasty and colorful dishes.

As spring time brings us back tasty greens and peppery radishes, it is just the right time to write about that salad.

As usual, I slightly adapt the recipe. Today, there’s nothing really different except for the fact that I add wholewheat giant couscous to make it more consistent. As a consequence, I do not serve the salad with Pita bread. I just find it healthier, different and also perfect if you want to prepare it for your lunch box!

I also use giant couscous because it recently became my new favorite ingredients as an alternative to couscous, bulghur, pasta, rice and other ingredients that we are used to cook and sometimes bored with. The giant couscous has that perfect round shape and funny consistency once cooked that makes it different and makes your salad more interesting for a change.

If you never tried it, give it a chance and if you like it as much as me, use it hot or cold, with pesto dressing, grilled vegetables, nuts, dried fruits, cherry tomatoes, cucumber, fennel and as many spices as you like!

Ingredients for 4 people

  • 200g of wholewheat giant couscous
  • 500g shelled broad beans, fresh or frozen*
  • 350g small radishes
  • 1 small red onion, thinly sliced
  • 2 tbsp finely chopped coriander
  • 1/2 preserved lemon, finely chopped
  • juice of 2 lemons
  • 2 tbsp chopped flat-leaf parsley
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 200ml Green tahini sauce (see below)
  • salt and black pepper

Ingredients for the Green tahini sauce**

  • 150ml tahini paste
  • 150ml water
  • 80ml lemon juice
  • 2 garlic cloves, crushed
  • 1/2 tsp salt
  • 30g flat-leaf parsley, finely chopped if making by hand

Method for the Green Tahini Sauce

In a bowl, thoroughly whisk the Tahini, water, lemon juice, garlic and salt together. The mixture should be creamy and smooth. If it is too thick, add more water. Stir in the chopped parsley, then taste and add more salt if needed.
If using a food processor or a blender, process together all the ingredients except the parsley until smooth. Add more water if needed. Add the parsley and turn the machine on again for a second or two. Taste for seasoning.

Method for the Salad

Bring a large pan of salted water to a boil and cook the giant couscous for 7-9 minutes depending the instructions on the box. Drain in a colander and place under cold running water to get it cold and stop it from further cooking. Drizzle a little olive oil on top and set aside.
Place the broad beans in a pan of boiling water and simmer for 1–2 minutes, depending on size. Drain through a large colander and rinse in plenty of cold water to refresh them. Remove the beans from their skins by gently squeezing each one with your fingertips.
Cut the radishes into slices 1-2mm and mix them with the giant couscous, broad beans, onion, coriander, preserved lemon, lemon juice, parsley, olive oil and cumin. Season with salt and pepper to taste.
To serve, pile a mound of salad in a small deep plate or bowl, drizzle with a tbsp of Tahini sauce and sprinkle some chopped herbs on top. Pour the remaining Tahini sauce in a bowl and leave it on the table for your guests.

Yotam’s advices for that recipe:*Most beans, especially the ones sold frozen, are perfectly fine eaten with the skin on. So if you prefer to skip the skinning stage, cook them for a minute longer. You’ll lose a bit of the light, ‘bouncy’ texture but save yourself a lot of time.

**The sauce should be thick but runny, almost like honey. Once chilled it will thicken, so you will need to whisk it again and possibly add more water.


One Response to “Radish and Broad Beans Salad with Giant Couscous”

  1. Chica Andaluza May 14, 2012 at 9:11 pm #

    What a beautiful salad! We have a glut of braod beans right now so I was looking around for inspiration and this is gorgeous!

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