Lemon Couscous Salad
Cooking time (min) 20
Cost per serve $2.50
2 Tbsp finely grated Lemon Rind
1 Tbsp Extra Virgin Olive Oil
1¼ cups reduced salt Chicken or Vegetable Stock
1 cup Couscous
2 Tbsp Lemon Juice
1 bunch Asparagus, halved lengthways and crossways
60g Baby Rocket Leaves
2 Tbsp shredded Mint Leaves
1½ cups frozen Broad Beans
Place the chicken stock into a saucepan, cover and bring to the boil. Add the couscous, stir once. Turn off the heat and stand, tightly covered, for 5 minutes. Transfer to a large bowl, stir in the rind, juice and oil, and fluff up the grains with a fork. Set aside to cool, stir occasionally.
Place the broad beans into a sieve under running water to loosen the skins. Pinch a hole in each skin, and slip the bean out. Put the asparagus and broad beans into a heatproof bowl, and cover with boiling water. Stand for 3 minutes, then drain and refresh under cold running water. Drain well. Combine the asparagus, broad beans and rocket with the couscous.
Heat about 5cm water in a large saucepan or deep frying pan. Bring to a simmer. Carefully crack the eggs in a cup, then slide into the water. Cook for 3 minutes, until the whites have set. Divide the couscous between serving plates and top with a poached egg. Sprinkle with mint and freshly ground black pepper.
If you want to use fresh broad beans, you will need about 500g. Open the bean pods and pull out the beans. Pierce the end of the greyish skin on each bean with your thumbnail and slip the bright green bean out. Blanch as directed.