Couscous Salad with Orange and Broad Beans

|Quick tasty with contrasting textures. |broad beans mint parsley radish spring onion|80g couscous200g broad beans weight after podding25g pine kernels2 oranges peeled pith removed and sliced6 radishes trimmed and finely sliced3 spring onions very finely sliced10 mint leaves finely chopped1 bunch parsley finely chopped|Place the couscous in a bowl cover by 2cms with boiling water cover with cling film and set aside for about 15 mins.Cook the broad beans in lightly salted water for 5 or 6 mins. Drain refresh in cold water and pop the beans out of the skins.Dry roast the pine kernels in a hot pan shake the pan to brown the kernels evenly.Run a fork through the couscous to seperate the grains add the chopped herbs beans pine kernels radishes and spring onions. Season well.Transfer to a serving dish trickle with olive oil and apread the orange slices on top.|20.00 minutes|2|The Guardian