Easy soft flatbreads
Make our easiest ever flatbread recipe with just a handful of ingredients and no yeast. They’re perfect for mopping up a warming curry or saucy shakshuka
Giant couscous, runner bean, orange & feta salad
Serves 6 - 8
Easy
Prep:
Cook:
Enjoy this salad on its own or serve alongside grilled lamb, chicken or fish. Cook the beans for 30 seconds and don’t skip the cold plunge for maximum taste
Skip to ingredients
- 200g giant couscous
- 200g young runner beanstop and tailed and thinly sliced on an angle
- 150g French beanscut into thirds
- 2 oranges
- 1 red onionfinely chopped
- small bunch of mintchopped
- small bunch of dillchopped
- 200g block fetacrumbled
- 75g pistachiosroughly chopped
- 100g pomegranate seeds
For the dressing
- 2 tsp Dijon mustard
- 1 tbsp honey
- 2 tbsp red wine vinegar
- 1 lemonzested and juiced
- 4 tbsp extra virgin olive oil
Nutrition: Per serving (8)
- kcal300
- fat16g
- saturates5g
- carbs26g
- sugars9g
- fibre4g
- protein10g
- salt0.78g
Method
step 1
Tip the couscous into a pan set over a medium heat and toast for a few minutes, shaking often, until the couscous turns a darker shade. Fill the pan with boiling water and cook following pack instructions.
step 2
Meanwhile, bring another pan of water to the boil and have a bowl nearby filled with iced water. Drop the runner beans and French beans into the pan and boil for 30 seconds. Scoop them out of the hot water using a slotted spoon, then plunge into the iced water.
step 3
Whisk together all the dressing ingredients in a large bowl with some salt and pepper. Drain the couscous and tip it into the dressing while it’s still warm.
step 4
Cut the skin and pith away from the oranges and segment them with a small serated knife (alternatively, you can slice into rounds). Set the orange pieces to one side and squeeze the juice from the pith over the couscous.
step 5
Add the blanched beans, chopped red onion, herbs, feta, pistachios and half the pomegranate seeds to the couscous. Gently toss everything through the dressing, then tip onto a platter or large serving bowl and scatter with the remaining pomegranate seeds and the orange pieces. Will keep chilled for up to two days.
