Couscous with fresh fava beans

I wish all beans tasted like these. Why do dry ones taste heavy and difficult? We only get a chance to eat fresh fava beans a couple of weeks a year, which is now. I have a feeling they are very healthy. All major macro- and micronutrients in one little, I mean, big bean.

Most of the time, we just make a meal by cooking the beans and throwing some olive oil and parsley on top. Hania loves to squeeze them out of the skin and slip them right into her mouth. So do I. And I left some on the side for this kind of fun. The rest, I put it in couscous.

Couscous was a good choice. When cooked, it became like a cloud. It didn't compete with the delicate bean, it just gave it nice background. I think the beans were happier too...they had company and were dressed pretty for their final party.

Recipe by Gray Apron
time: 20 min

ingredients

• 2 cups fresh fava beans
• 1 1/2 cups couscous
• 1 garlic clove, finely chopped
• 1 large tomato, pealed and finely chopped
• 3 Tablespoons olive oil
• 3 Tablespoons chopped parsley

feta cheese, olive oil and parsley for finishing

instructions

1. In a large pot of boiling, salted water, cook beans for 5 min. Taste one. It should be sweet and green inside. Drain them and take the skin off (after they cool a bit).
2. Bring about 2-3 cups of salted (about 1/2 teaspoon salt) water to boil. Set it aside.
3. On a large skillet, heat oil on medium heat. Add chopped garlic, saute for 1 minute. Add parsley. Saute for 2-3 minutes. Add chopped tomatoes. Cook for 3-4 minutes. Add couscous. Pour in salted, boiling water. Mix and cook for about 5 minutes, till all water evaporates. Take it off the heat. Correct seasoning. Add fava beans and work them gently into couscous. Drop some feta cheese and parsley on top and drizzle with olive oil. Serve it warm or cold.