Broad Bean Salad (Foul)

Ingredients

• 800 g (1.75 lb)fresh fava beans in the pod — or 400 g shelled
• 2garlic cloves
• 1 tspcumin
• 4 tbspolive oil
• 1/4, rind choppedpreserved lemon
• 1 handfulcilantro, chopped
• 3/4 tspsalt

Method

1. Begin by shelling the 800 g (1.75 lb) fresh fava beans. Gently split open each pod and remove the beans. If the beans are large, make a small nick in the skin with your fingernail and squeeze the bean out to remove the outer skin. This ensures a tender texture in the final dish.
2. Fill a medium-sized pot with water and bring it to a boil over high heat. Add the shelled and skinned fava beans to the boiling water. Boil them until they are tender, which you can check by tasting one; it should be soft but still hold its shape. Once tender, drain the beans in a colander and set them aside.
3. In a large mixing bowl, combine the drained fava beans with 4 tablespoons of olive oil. Mince the 2 garlic cloves finely and add them to the bowl. The oil will help distribute the garlic's flavor evenly across the beans.
4. Add 1 teaspoon of cumin, 3/4 teaspoon of salt, and the chopped rind of 1/4 preserved lemon to the bowl. The cumin will add warmth and depth, while the preserved lemon provides a tangy, aromatic contrast. Mix everything gently to avoid breaking the beans.
5. Finally, add a handful of chopped cilantro to the bowl. Toss the salad gently to combine all the ingredients. The cilantro will add a fresh, herbal note that complements the earthiness of the beans.
6. Serve the broad bean salad warm or at room temperature. The flavors will meld together beautifully, offering a taste of spring on a plate. You can enjoy it with your fingers and some bread, as is traditional.