Couscous Salad

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Poor P. hates couscous. It was served daily in the Resto U(niversitaire) of Nice, where he spent a year, pretending to be studying.
A non-descript blob of grains, he said.

However, last night's salad made it all alright again.

Cook grains (couscous, bulghur or rice) according to instructions.
Boil a good handfull of broad beans for some minutes, rinse under the cold tap and double peel, when cooled off a little, by squeezing the bright green beans out of their grey jackets.
Finely chop (half) a red onion, and 2 or three tomatoes.
Throw all ingredients together with a handfull of soaked raisins and ditto toasted pine nuts. Plus some chopped parsley or cilantro.
Pour over a vinaigrette and mix.
Serve on a bed of rocket leaves.

It contains all the nutrients, necessary for a healthy (vegan!) meal.
And it is delicious!
P. Scraped the bowl!