1. Pour the couscous into a large bowl, add the salt & oil. Sprinkle 1/2 cup water over & mix with hands. When water is absorbed, transfer to the couscousier or steamer. 2. Steam for 15 minutes. Tip couscous into a large bowl & 'open' by sprinkling a little cold water over the couscous & rubbing between your hands - use no more than 1/4 cup. 3. Return to the couscousier & steam again for 15 minutes. Repeat the previous step. 4. Whilst the couscous is steaming for the final time, boil the peas & broad beans in a pan of salted water until tender. Finely chop the garlic & add to the pan. Cook for a further minute then drain carefully. 5. Do this a third time then pour the couscous into a very large bowl. Open again using a little water, then rib in the margarine & the ghee. Add the peas, broad beans & garlic to the couscous & mix well. Taste & add more salt if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
