Quick & Easy

Couscous salad with mixed peas and beans

Prepare the couscous and cook the beans and peas the day before the picnic. Plunging the barely cooked beans and peas into a bowl of iced water will instantly stop the cooking and will hold the colour better than rinsing them under cold water. Drain them well then wrap in paper towel and store in the fridge. Assemble the salad on the morning of the picnic.
Photography by Andre Martin

Photography by Andre Martin




1.Combine couscous, juice and water in medium heatproof bowl. Stand about 5 minutes, or until liquid is absorbed, fluffing with fork occasionally. Cool.
2.Boil, steam or microwave beans and peas, separately, until just tender. Drain and rinse under cold water to refresh. Drain again.
3.Combine mustard and oil in large bowl. Add couscous, beans, peas and chives, toss gently before serving.

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