- 300ml/10fl oz vegetable stock
- 2 tsp olive oil
- 100g/3½oz giant couscous
- 200g/7oz broccoli
- 100g/3½oz peas
- 100g/3½oz broad beans, podded
- 100g/3½oz garden leaves
- 4 spring onions, halved length ways
- 2–4 tbsp mint (or any soft herbs, such as tarragon)
- 100ml/3½fl oz plain yoghurt
- pinch saffron
- ½ tsp runny honey
- pinch caster sugar
- 1 tbsp mint (or any soft herbs, such as tarragon)
- sea salt and freshly ground black pepper
- Preheat a barbecue or grill to it's highest setting.
- Pour the vegetable stock into a saucepan and bring to the boil.
- Heat 1 teaspoon oil in a frying pan over a medium heat and toast the couscous for a couple of minutes. Tip into a large bowl and add the hot vegetable stock. Cover with cling film and allow to stand for 5–10 minutes.
- Bring a large saucepan of salted water to the boil and blanch the broccoli, peas and broad beans for a couple of minutes and refresh in ice-cold water.
- Remove the broccoli from the water, drain and toss in a bowl with the spring onions and 1 teaspoon oil. Place onto the barbeque or under the grill and char on all sides. Remove from the grill and set aside until ready to serve.
- To make the dressing, place all the ingredients in a medium glass bowl and mix well.
- Scatter the leaves onto a serving platter and dress with the couscous, broccoli, peas, broad beans, spring onions and herbs. Top with the dressing and serve.