- Place the chicken stock into a saucepan, cover and bring to the boil. Add the couscous, stir
once. Turn off the heat and stand, tightly covered, for 5 minutes. Transfer to a large bowl, stir in
the rind, juice and oil, and fluff up the grains with a fork. Set aside to cool, stirring occasionally.
- Place the broadbeans into a sieve under running water to loosen the skins. Pinch a hole in each
skin, and slip the bean out. Put the asparagus and broad beans into a heatproof bowl, and
cover with boiling water. Stand for 3 minutes, then drain and refresh under cold running water.
Drain well. Combine the asparagus, broadbeans and rocket with the couscous.
- Heat about 5cm water in a large saucepan or deep frying pan. Bring to a simmer. Carefully
crack the eggs into a cup, then slide into the water. Cook for 3 minutes, until the whites have set.
Divide the couscous between serving plates, and top with a poached egg. Sprinkle with mint
and freshly ground black pepper.
- Note: If you want to use fresh broadbeans, you will need about 500g. Open the bean pods and
pull out the beans. Pierce the end of the greyish skin on each bean with your thumbnail, and slip
the bright green bean out. Blanch as directed.
This October try:
Lemon Couscous Salad
- Serves 4
1 1/4 cups reduced salt chicken or vegetable stock
1 cup couscous
2 tsp finely grated lemon rind
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 1/2 cups frozen broad beans
1 bunch asparagus, halved lengthways and crossways
60g baby rocket leaves
2 tbs shredded mint leaves