Serves 4 as a side dish
Preparation time: 10 minutes
Cooking time: 5-6 minutes


150g runner beans
75g podded peas
250ml vegetable or chicken stock
150g couscous
2 large ripe tomatoes, seeds removed and diced
Half a small red onion, finely diced
8 black olives, chopped
20g flat-leaf parsley, chopped
A small handful (about 5g) mint leaves, shredded
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper


 1.  Top and tail the runner beans, destring and cut the beans on the diagonal into slices.  Put the beans into a pan of boiling, salted water and simmer for 1 minute, then add the peas to the pan and continue cooking for another 4-5 minutes.  Drain the beans and peas and refresh in cold water.  Set aside.

2.  Put the stock into a pan and bring to the boil.  Meanwhile, put the couscous into a bowl.  When the stock has come up to the boil, pour it over the couscous in the bowl, stir well, cover and leave for 5 minutes until the couscous has absorbed all the stock.  Fluff up the couscous with a fork and place in a serving bowl. 

3.  Add the cooked beans and peas and all the remaining ingredients to the couscous and mix well to combine.  Season to taste.

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