Couscous Salad with mixed peas and beans

clock 10 minutes + 10 minutes bowl Serves 4


  • 1 cup couscous
  • 2 Tbsp lemon juice
  • 1 cup boiling water
  • 150 g baby green beans, trimmed, halved
  • 150 g sugar snap peas, trimmed
  • 1 cup frozen baby peas
  • 1 1/2 Tbsp wholegrain mustard
  • 1/4 cup olive oil
  • 1/4 cup finely chopped fresh chives
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  • 1. Combine couscous, lemon juice and water in a heatproof bowl. Stand until liquid is absorbed, fluffing with a fork occasionally. Set aside and cool to room temperature.

  • 2. Boil, steam or microwave beans and peas, separately, until just tender. Drain and rinse under cold water to refresh. Drain again.

  • 3. Combine mustard and oil in a large bowl. Add couscous, beans, peas and chives, toss gently to combine.

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