'VEG: simple, stylish and seasonal vegetarian cooking' by Catherine Mason

Couscous with saffron and butter beans

Taken from "VEG: simple, stylish and seasonal vegetarian cooking" by Catherine Mason (Pauntley Press, 2001, ISBN: 0-9534879-2-8, price £12.99)
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This is one of those slightly unusual recipes combining two different sorts of carbohydrate. It may seem a little strange, but for some reason it works very well – the beans and grain make perfect partners. The dish is warm, mild, soothing and savoury – good cold-weather food, and excellent teamed with something slightly astringent such as the Pink grapefruit and watercress salad.

generous pinch of saffron threads
1 tablespoon olive oil
15 g (½ oz) butter (vegans substitute olive oil)
3 onions, peeled and coarsely chopped
3 cloves of garlic, peeled and chopped
250 g (9 oz) couscous
380 ml (13 fl oz) well-flavoured vegetable stock
400 g (14 oz) can of cooked butter beans, rinsed and drained
2 tablespoons finely chopped parsley or finely sliced chives

Put the saffron in a cup and pour on a couple of tablespoons of boiling water, then leave it to soak for at least 15 minutes. In a heavy saucepan, heat the oil and butter and fry the onions for about 10 minutes, stirring, over a moderate heat until they soften and start to go brown. Add the garlic, turn the heat down a little, and fry for a couple of minutes.

Add the couscous, stir thoroughly, then pour in the saffron liquid and vegetable stock. Cover the pan, and simmer without stirring on the lowest possible heat for 10 minutes, until all the stock is absorbed. If any liquid remains simply leave the pan on a very low heat for a few minutes longer.

Using a fork, gently fluff up the couscous and stir in the rinsed and drained butter beans and the chopped parsley or chives. Heat gently for a couple of minutes, until the butter beans are heated through, then taste, add salt and pepper if necessary, and serve.

Couscous with saffron and butter beans

SERVES 3