Summer Beans and Couscous Salad

By adriennehannis

Ingredients

• 1 cup couscous
• 1 cup shelled and peeled fava beans or green beans, chopped
• 1 cup shelled green peas, fresh or frozen
• 1 cup sugar snap peas, trimmed
• 1 cup chopped runner beans
• grated zest and juice of 2 lemons
• 1/3 cup olive oil
• 2 teaspoons Spanish sweet paprika
• 1 garlic clove, crushed and chopped
• sea salt

Details

Servings 4

Preparation

Step 1

Put the couscous in a bowl, cover with boiling water, mix well, and let stand for 10 minutes until swollen.

Bring a large saucepan of water to a boil, then add the fava beans or green beans and cook for 5 minutes. Add the sugar snap peas, and runner beans and cook for a further 3 minutes. Drain and refresh under cold running water until the vegetables are cold (otherwise they will lose their bright fresh color).

Drain the couscous. Transfer to a large bowl and add the beans and peas, lemon juice and zest, olive oil, paprika, garlic, and salt. Mix well, then serve.