Ingredients:
Fine sea salt
2 cups Israeli couscous
1 cup shelled and cooked fava beans
¾ cup chopped raw pistachios
3 spring onions, chopped
5 radishes, cut into circles, then sliced into matchsticks
1 cup kale pesto
2 cups chopped butter lettuce
6 teaspoons lemon juice
1 tablespoon olive oil
Freshly ground black pepper
Lemon wedges for squeezing
Shaved parmesan, for garnish
Directions:
1. Fill a medium pot with water and bring to a boil. Add salt until it tastes briny like the ocean. When the water returns to a boil, add the couscous and boil until al dente, about 7 minutes.
2. Add the cooked fava beans and cook for 1 minute longer. Drain the couscous and fava beans in a colander and run under a stream of cold water to stop the cooking process.
3. Transfer the couscous and fava beans to a medium bowl. Add the pistachios, spring onions, and ½ cup of the pesto and toss until well coated.
4. In a small bowl, toss together the lettuce, 2 teaspoons lemon juice, and the olive oil.
5. Add the remaining 4 teaspoons lemon juice to the couscous mixture and taste to adjust for seasoning, adding more salt and pepper, if needed.
6. To assemble, arrange a small handful of butter lettuce in each serving bowl. Place ½ cup of the couscous mixture in each bowl atop the lettuce then finish with 1 tablespoon of pesto in each. Serve with a lemon wedge and a few shavings of Parmesan.
Serves 4