Watch my latest vlog on Snapchat where I prepare a delicious couscous salad inspired by the Sicilian tradition (Sicily is the only Italian region where couscous is regularly on the menu). Easy to prepare in advance and perfect for a pick-nick with family & friends. You can follow me on Snapchat, my name is nicolettacooks.
250 gr. couscous
750 ml. hot water
1 sachet powdered saffron (or a pinch if you use threads)
juice of 1/2 lemon
e.v. olive oil
salt & pepper
200 gr. broad/fava beans, shelled (fresh or frozen)
250 gr. peas, shelled (fresh or frozen)
a bunch of flat-leaf parsley, leaves only, chopped
a bunch of mint, leaves only, chopped
40 gr. pecorino (Italian sheep cheese)
Soak the saffron in a few tablespoons of hot water and add it to the rest of the water.
Put the couscous in a large baking dish and pour the hot water over it. Let the couscous absorb the moisture and then fluff it up with a fork.
When the couscous has cooled off a bit, season with salt, pepper and half of the lemon juice.
Add the chopped herbs and a glug of olive oil and stir well.
Blanch the broad/fava beans briefly in boiling water with a pinch of salt. After about 3-4 minutes add the peas and cook for 5 more minutes. Drain and leave to cool.
Season with salt, pepper and the rest of the lemon juice.
Mix the beans/peas into the couscous and garnish with pecorino cheese flakes.