Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Fregola is a versatile Sardinian pasta similar to couscous. It can be used in hot dishes in the same way as pasta, or in a tabbouleh-type of dish like this as a starter, accompaniment or part of a buffet.
50g fregola
A handful of chopped parsley
A handful of chopped mint
4-5 spring onions, finely sliced
80g podded weight of peas, cooked
80g podded weight of broad beans, cooked
The juice of approximately two lemons to taste
100ml olive oil
Cook the fregola in simmering, lightly salted water for 10-12 minutes, then drain. Mix with all of the other ingredients and add enough lemon juice to taste, then season.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments