World Cuisine

Couscous with Buttermilk

prep 5 mins cook 10 mins
  • 500 g (1 lb) medium-grain couscous
  • 500 g (1 lb) frozen broad beans
  • 2 litres (3½ pints) buttermilk
  • pinch of salt

Prepare the couscous following the method on pages 12–13.

Meanwhile, cook the broad beans in boiling salted water for 10 minutes.

Separate the couscous grains with your hands, then half-fill bowls with the couscous and pour over the buttermilk. Serve the broad beans separately.

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