- 1 1/2 pounds fresh fava beans (in-pod weight)
- 1 cup Israeli (sometimes called pearl) couscous
- 1/4 cup extra-virgin olive oil
- 1 large shallot or 2 medium shallots, thinly sliced (1 1/4 cups)
- Kosher salt and freshly ground black pepper
- 1/3 cup pitted Kalamata olives, sliced
- 1 lemon, zest removed in long squiggly strips, juice squeezed into a small bowl
- 2 Tbsp. thinly sliced fresh mint leaves
Bring a large pot of water to a boil. Crack the fava pods and squeeze the beans into a bowl. Rinse. Boil the beans for 2 minutes; then remove with a slotted spoon to a colander and rinse again to cool. Transfer to a small bowl. Add the couscous to the same pot and boil until al dente, about 5 minutes, skimming any scum that rises to the surface. Drain; rinse briefly to prevent clumping.
While the couscous cooks, use your thumbnail to pierce each fava's outer shell. Squeeze the dark green inner beans into a bowl; discard the shells.
In a large skillet, warm the olive oil over medium-high heat until almost shimmering. Add the shallots, 1/4 teaspoon salt, and a grinding of black pepper. Sauté until the shallots are golden brown and starting to crisp, 4 to 5 minutes, stirring frequently to prevent burning. Reduce the heat to very low, add the favas, and stir until warm and glossy, 3 to 5 minutes longer. Test one bean; it should be tender.
Add the couscous to the favas along with the olives and some of the lemon juice, to taste; stir until hot. Adjust the salt and pepper. Garnish with the mint and lemon zest.
Recipe reprinted with permission from
Ripe © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
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