From “Gorgeous Vegetables,” by Annie Bell (Kyle Books). Serves 6.
Ingredients
Sea salt
5 tablespoons extra-virgin olive oil
1 1/2 cups couscous
1/2 pound fine French beans, stalk ends removed
1/2 pound sugar snap peas, stalk ends removed
2 tablespoons lemon juice
A handful of fresh mint leaves, torn
2 tablespoons finely diced preserved lemon (or substitute 1 tablespoon fresh lemon zest)
Directions
Bring a large pot of salted water to a boil for the beans. At the same time bring 2 cups of water to a boil in a medium saucepan with a little salt and 1 tablespoon of oil. Add the couscous and simmer for 1 minute. Cover with a tightly fitting lid and leave to stand for 10 minutes.
Halfway into this time add the beans to the large pot of boiling water, cook for 2 minutes, then add the sugar snaps and cook for another 2 minutes. Drain into a sieve and leave for a few minutes for the surface moisture to evaporate.
Fluff up the couscous with a fork, then mix in the beans and sugar snaps. Blend the lemon juice with a little salt, add the remaining oil, and pour this dressing over the couscous. Serve with the torn mint and the preserved lemon scattered on top. This salad can be served warm or cold.
