Couscous nicoise

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the couscous

185ml water
1 tsp salt
15g butter
1 garlic clove, mashed
150g couscous
600g baby greens
Prepared vegetables, recipe follows
Sherry vinaigrette, recipe follows
1 tsp freshly cracked black pepper

For the prepared vegetables

125g French beans, ends trimmed
75g grape or cherry tomatoes, halved
75g julienned red pepper
120g nicoise olives
75g jar prepared mushrooms, best quality
1/2 cucumber, sliced 0.3cm thick on the diagonal

For the sherry vinaigrette

1 tsp whole-grain Dijon mustard
60ml sherry vinegar
1/2 tsp anchovy paste
1/2 tsp minced garlic
15ml olive oil
1/4 tsp salt
1/2 tsp freshly ground black pepper
For the couscous:
1) Add the water to a small saucepan over a high heat. Add the salt, butter and the mashed garlic clove and bring to a boil. Remove the pan from the heat and stir in the couscous. Cover and leave to sit for 5 minutes. Fluff with a fork, season with pepper and additional salt, if needed, and allow to cool.

2) On a medium-size platter, pile the cooled couscous into the centre, ring it with the greens, then neatly arrange the prepared vegetables in individual segments. Drizzle with the vinaigrette and serve immediately.

For the prepared vegetables:
1) Bring a large pan of water to a boil over a medium heat and add the French beans. Blanch for 2 minutes, then remove to an ice bath and allow to cool.

For the sherry vinaigrette:
1) In a small glass bowl or jar, whisk the mustard, vinegar, anchovy paste and garlic together. Slowly drizzle in the olive oil while whisking. Add the salt and pepper and adjust seasonings, if necessary.

2) Leave to sit for 20 minutes, then whisk before serving.

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