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1
Following the basic recipe (page 112), put the couscous in a wide, ovenproof dish, add the same volume of salted water gradually, stirring so that it gets absorbed evenly.
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2
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.
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3
This can be done in advance and then heated through 20 to 30 minutes before serving in an oven preheated to 400F until it is steaming hot.
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4
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.
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5
Season with salt and pepper, taking into consideration the saltiness of the bouillon cubes.
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6
Add the peas, and cook for 5 minutes, or until they are just tender.
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7
Stir in the herbs just before you are ready to serve.
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8
Before serving, fluff up the couscous with a fork, breaking up any lumps, and stir in the remaining olive oil.
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9
Arrange the vegetables on top and pass the broth around in a bowl for everyone to help themselves.
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10
You may like to melt into the couscous at the end 1/2 stick (4 tablespoons) of butter and omit the olive oil.
