COUSCOUS WITH SPRING VEGETABLES

COUSCOUS WITH SPRING VEGETABLES image

Yield 6 servings

Number Of Ingredients 12

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2½ cups barley couscous or ordinary couscous
2½ cups warm water with ½ to 1 teaspoon salt
6 tablespoons mild extra virgin olive oil
4½ cups stock made with 2 vegetable or chicken bouillon cubes
14 ounces young fava beans (shelled weight), or frozen fava beans, defrosted
½ pound scallions
14 ounces frozen artichokes or baby artichokes
salt and black pepper
14 ounces young peas (shelled weight), or frozen petits pois, defrosted
large handful of chopped flat-leaf parsley
large handful of chopped coriander
handful of chopped mint

Steps:

Put the couscous in a wide, ovenproof dish, and add the same volume of salted water gradually, stirring so that it gets absorbed evenly. After about 10 minutes, when the couscous has become plump and almost tender, add 3 tablespoons olive oil and rub the couscous between your hands to air it and break up any lumps. This can be done in advance and then heated through 20 to 30 minutes before serving in an oven preheated to 400°F until it is steaming hot. For the broth, bring the stock to boiling point, then add the fava beans; the scallions, trimmed of their green ends and sliced; and the artichokes, cut in half or quartered, and cook for 10 minutes, or until tender. Season with salt and pepper, taking into consideration the saltiness of the bouillon cubes. Add the peas, and cook for 5 minutes, or until they are just tender. Stir in the herbs just before you are ready to serve. Before serving, fluff up the couscous with a fork, breaking up any lumps, and stir in the remaining olive oil. Arrange the vegetables on top and pass the broth around in a bowl for everyone to help themselves. VARIATION: You may like to melt into the couscous at the end ½ stick (4 tablespoons) of butter and omit the olive oil.