In addition to being super tasty, this lovely salad is a nutritional powerhouse. The beans, plump and soft grains of the Isreali couscous, nuts and dried apricots combine all the proteins, carbs and fiber you need. The vitamin C in the lemon juice also cleverly helps your body absorb the iron from the beans. So just eat it and enjoy your new found superpowers. Now remember, with great power comes great responsibility, so use it well.
Isreali couscous, broad bean, red bean and nut salad
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Recipe by: Busy:30 min, Total prep time: 30 min Serves: 4 |
Place the sliced onions in a small container and mix with the vinegar; reserve.
Bring water to the boil in a large saucepan. Meanwhile, slit each broad bean pod along its seam and run your thumb along the furry inside to push the beans out. Once all the beans are podded, blanch them in the boiling water for 3-4 minutes, then drain and rinse them under cold water. Now is the really annoying part: pinch one end of each bean (the one opposite to the stem works best)Â to pop it out from its skin. The reward is vibrant green pretty little things, which ravish me every time I pod them.
Toss the beans into the salad bowl along with the drained and rinsed Adzuki beans, hazelnuts, apricots, onions, coriander, olive oil and lemon juice. Mix well and season with salt and pepper.
Eat immediately or if you have time, let the salad rest a bit in the fridge. It will be even tastier!
Place the couscous in a saucepan, pour over it the same volume in water and bring to the boil. Cover with a tight fitting lid and simmer for about 8-10 min, until all the water has been absorbed. When ready, transfer to a large salad bowl and let cool.
Place the sliced onions in a small container and mix with the vinegar; reserve.
Bring water to the boil in a large saucepan. Meanwhile, slit each broad bean pod along its seam and run your thumb along the furry inside to push the beans out. Once all the beans are podded, blanch them in the boiling water for 3-4 minutes, then drain and rinse them under cold water. Now is the really annoying part: pinch one end of each bean (the one opposite to the stem works best)Â to pop it out from its skin. The reward is vibrant green pretty little things, which ravish me every time I pod them.
Toss the beans into the salad bowl along with the drained and rinsed Adzuki beans, hazelnuts, apricots, onions, coriander, olive oil and lemon juice. Mix well and season with salt and pepper.
Eat immediately or if you have time, let the salad rest a bit in the fridge. It will be even tastier!
Isreali couscous is made of larger than usual wheat-based grains. Palestinian couscous is very similar, and either can be found in health stores. You can also use other grains instead such as quinoa, bulghur or millet.
Ingredients
200 g Palestinian couscous
1 red onion
2 tablespoons vinegar
1 kg fresh broad beans (yields about 200g double podded broad beans)
1 tin Adzuki beans in water
2 tablespoons crushed hazelnuts
5 dried apricots, chopped
5 tablespoons chopped coriander
5 tablespoons olive oil
Juice of one lemon
Sea salt flakes and pepper
200 g Palestinian couscous
1 red onion
2 tablespoons vinegar
1 kg fresh broad beans (yields about 200g double podded broad beans)
1 tin Adzuki beans in water
2 tablespoons crushed hazelnuts
5 dried apricots, chopped
5 tablespoons chopped coriander
5 tablespoons olive oil
Juice of one lemon
Sea salt flakes and pepper
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3 Comments to “Isreali couscous, broad bean, red bean and nut salad”
May 25th, 2010 at 5:35 pm
“Israeli” couscous wasn’t invented post 1947, but it was renamed. You should try to find out the original name of this larger variety Palestinian couscous.
May 25th, 2010 at 6:42 pm
Hi Aidan, how interesting. I assumed both sides had developed their own varieties post 1947. I will try to find the original name, but not sure where to look. If you find out let us know!
July 20th, 2010 at 1:16 pm
so tender, and great!