As well providing a serving of protein, this recipe is also a good source of the electrolyte potassium, important for controlling blood pressure.
50g broad beans
1 small bunch mint
- Pour the dried cous-cous into a bowl and cover with cold water and leave for 10 -15 minutes. Once re-hydrated rub the cous-cous between your fingers to gently break it up.
- Bring a small pan of water to the boil and add the peas and broad beans. Cook for 1 minute. Once cooked drain and cool under cold water.
- Place the beans and peas into a bowl. Finely chop the mint and chop the cucumber into ½ dice. Add these to the bean mix.
- Add the cous-cous to the beans and squeeze the lemon juice over and serve.