Boil water add pinch of salt and 1 tablespoon of olive oil, add the couscous to the boiling water and let it cook for about 20 minutes. Add the lima beans, cook and taste until tender.
Stir the couscous to loosen the grains and let it rest and cool down to room temperature.
Cut all the bell peppers, onion, tomato into cubes.
Mix all the chopped ingredients in a big bowl with the couscous and bean mixture. Add the lemon juice, olive oil and season with salt paper, add the dried cranberries. Let the salad rest for about 2 hours before serving to marinate the flavours.
NB for the best taste of this salad suggest to let it rest overnight.
By Chef Honoré Gbedze
Preparation Time 25mn
Cooking Time 30mn
1 ½ cups of large grain couscous
1 ½ cups of lima beans
1 large fresh tomato
1 large green, red, yellow bell pepper
1 small red onion
½ cup of dried cranberries
½ cup of lemon juice
½ cup of olive oil
1 teaspoon of chopped garlic
2 tablespoons of fresh chopped parsley and basil
1 litre of broth (your choice chicken, fish or plain water)
Salt and pepper to taste