Broad Bean Couscous

250g of dried couscous
400ml of chicken/pork stock (I used a cube)
Good handful of fresh coriander, chervil and mint chopped fine
Knob of butter
1 courgette chopped
Large handful of podded broad beans
Olive oil for frying (dessert spoonful)

Pod and blanch broad beans in boiling water for a few minutes – then refresh in cold water and skin.

Chop courgette, add to a microwaveable bowl with a knob of butter, cover and zap on high for about three minutes (depending on size of courgette, wattage of microwave, and how crunchy you like your veg.

Might be best to zap in one minute bursts.

Put the couscous in a bowl and pour over the boiling stock. Stir in the herbs. Cover and leave to infuse for about five minutes. Taste and add a knob of butter and salt and pepper. Fluff up with a fork and stir in the broad beans and courgettes.

Sutton Allotments 2008