This recipe from husband and wife team at Moro is a favourite in our house as we are rather fond of the humble broad bean. When I have made this for veggie friends it has always gone down well, even self-confessed broad-bean loathers have been won over by it! A full-flavoured white is the ideal partner for what would first appear to be a list of vinicidal ingredients and I find Italian whites such as those made from fiano, grechetto or falanghina to be especially good.
Sam & Sam Clark's broad bean couscous
- 250g fine couscous
- 2tbsp olive oil
- 350g shelled broad beans, preferably small
- A clove of garlic, thinly sliced
- 4 tbsp coriander leaves (or flat-leafed parsley) roughly chopped
- 1tbsp whole coriander leaves to serve
- Sea salt and black pepper
- Yoghurt dressing
- 200g Greek yoghurt
- A clove of garlic, crushed to a paste with 2 tbsp olive oil
- 2 level tsps of lightly toasted whole cumin seeds, roughly ground
For the yoghurt dressing, mix all the ingredients together in a bowl, season with a little extra salt and black pepper and set aside.
Put the couscous in a large bowl and wash well under cold water for a couple of minutes, changing the water two or three times. Drain, then just cover with cold salt water and leave until the couscous has absorbed all the water (about 5 mins). Pour over a tablespoon of the olive oil and delicately work the couscous with the palms of our hands to make it light and fluffy, breaking up any lumps as you go.
Fill the bottom half of a couscousier or steamer a third full with water and put on a high heat. Turn down the heat to a steady simmer and put on the top of the steamer. Gently scatter a layer of couscous half a cm thick into it, wait 5 mins until the steam begins to show above the layer of couscous then add the rest. Steam for 10 minutes.
While the couscous is steaming, in a frying pan over a medium heat add the remaining oil. When it is hot add the garlic and fry until golden then add the broad beans almost cover with water and simmer for 5-10 mins depending on their size, until tender. Put aside and keep warm. If using large broad beans, peel off the tough skins of some of them.
To serve, transfer the hot couscous to a mixing bowl, making sure it is still nice and fluffy. Add two thirds of the broad beans and some of their cooking water and pour over the yoghurt dressing and the chopped coriander. Toss and taste for seasoning. Serve with the remaining broad beans and whole coriander leaves on top. Peel some of the broad beans and lay on top to make a contrast of colours and maybe add some cumin seeds on top too.