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
Method for the Salad
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.