Jumbo couscous salad recipe
 The Hairy Bikers do everything big, so why wouldn't they choose big couscous? This salad is hearty and filling, with chargrilled broccoli and tender broad beans. 300ml/10fl oz vegetable stock2 tsp olive oil100g/3½oz giant couscous200g/7oz broccoli100g/3½oz peas100g/3½oz broad beans, podded100g/3½oz salad leaves4 spring onions, halved length ways2–4 tbsp mint (or any soft herbs, such as tarragon) 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 salad leaves 4 spring onions, halved length ways 2–4 tbsp mint (or any soft herbs, such as tarragon) 100ml/3½fl oz plain yoghurtpinch saffron½ tsp runny honeypinch caster sugar1 tbsp mint (or any soft herbs, such as tarragon)sea salt and freshly ground black pepper 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 Method 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. Preheat a barbecue or grill to it's highest setting. Preheat a barbecue or grill to it's highest setting. Pour the vegetable stock into a saucepan and bring to the boil. 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. 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. 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. 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. 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. 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.