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Fettle with Couscous, Broad Beans, Peas, Mint

Fettle with Couscous, Broad Beans, Peas, Mint

  • Instructions
  • Ingredients
  • Method

    1. Put the couscous into a large bowl and gradually stir in 300ml of warm water until it is all absorbed. Leave to stand for 10-15 minutes until the grains are tender and plump.
    2. Stir in 1 tablespoon of olive oil and rub the grains between your fingers to break up any lumps.
    3. Cook the broad beans and peas in boiling salted water for 4-5 minutes until just tender.
    4. Refresh under cold running water. Drain well.
    5. Remove the tough outer white skin from the broad beans.
    6. Stir the beans and peas into the couscous.
    7. Stir in the tomatoes and mint.
    8. Season the remaining olive oil well and pour over the couscous, using a fork to distribute it.
    9. Stir in the Fettle. Spoon into bowls or on to a platter and serve.
  • Ingredients
    225g couscous
    4-5 tbsp extra-virgin olive oil
    225g fresh or frozen broad beans
    225g fresh or frozen peas
    4 plum tomatoes, deseeded and finely chopped
    4 tbsp chopped fresh mint
    150g Fettle


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