Couscous with Spring Vegetables

1. 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.

2. 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.

3. 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.

4. 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.

5. 5

   Season with salt and pepper, taking into consideration the saltiness of the bouillon cubes.

6. 6

   Add the peas, and cook for 5 minutes, or until they are just tender.

7. 7

   Stir in the herbs just before you are ready to serve.

8. 8

   Before serving, fluff up the couscous with a fork, breaking up any lumps, and stir in the remaining olive oil.

9. 9

   Arrange the vegetables on top and pass the broth around in a bowl for everyone to help themselves.

10. 10

    You may like to melt into the couscous at the end 1/2 stick (4 tablespoons) of butter and omit the olive oil.

* Per serving · 4 servings · Values may vary.