Ingredients
350gm couscous
225gm broccoli
125gm mangetout
225gm fennel
salt and pepper
125gm petit pois
Grated rind 1 lemon
5 Tbsp. lemon juice
175ml olive oil
4 Tbsp. wholegrain mustard
2 Tbsp. runny honey
1 bunch spring onions
1 bunch chives
Preparation
Place the couscous in a bowl and pour over 600ml boiling water, cover and leave to stand for about 10 min. or until all the water is absorbed.
Meanwhile, cut the broccoli into small florets, top and tail the managetout. Trim, halve and slice the fennel. Blanch together in boiling, salted water with the petit pois for about 2 min.
In the meantime, whisk together the grated rind of 1 lemon, 5 Tbsp. lemon juice, the oil, wholegrain mustard, honey and seasoning. Chop the onions and chives into the dressing.
Drain the vegetables and fold into the warm couscous with the dressing. Serve immediately.
