Israeli Couscous and Broad Bean Salad

Melt the butter in a sauté pan and add the onion, garlic and thyme. Cover and cook over a low heat until the onion is tender.

Add a good pinch of salt and the couscous, turn up the heat and toast while stirring for 1-2 minutes. Do not let the onion burn.

Add the stock and simmer while stirring for 7 minutes.

Add the broad beans and stir through. Turn the heat off, cover with a lid and leave for 10 minutes.

To serve: Cool the couscous completely before folding through the salad leaves and herbs. Scatter over mint sprigs. Serve with spoonfuls of yoghurt or labneh. 

Pantry note: Labneh is yoghurt that has been strained to remove the whey, creating a consistency between yoghurt and cheese. It is available in specialty food stores, or it is simple to make your own: Line a sieve with muslin (or a coffee filter works well too), and place over a bowl. Put a cup of plain yoghurt into the muslin and cover with plastic wrap. Put in the fridge overnight. The resulting thick drained yoghurt is labneh.