Bean and Saffron Couscous
Rinse and trim the ends from the green and wax beans and boil in salted water for about 15 minutes. Drain well. Rinse the chile pepper, cut in half lengthwise, remove the seeds and slice thinly. Toast the cashews in a dry pan until golden brown. Peel the garlic and slice thinly. Heat 2 tablespoons of olive oil in a large pan and sauté the chile pepper and garlic until softened. Add the beans to the pan, season with salt and sambal oelek and sauté for about 5 minutes. Stir in the vegetable broth, saffron threads, remaining olive oil and couscous, cover and simmer for about 5 minutes. Remove from heat, fluff the couscous with a fork, stir in the butter and serve sprinkled with the toasted cashews.