Tomato and Bean Couscous Salad

Ingredients

  • 1 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 1/2 cups Israeli (pearl) couscous
  • 2 cups water
  • 500g green beans, trimmed and chopped into 1cm lengths
  • 2 punnets cherry tomatoes, halved
  • 400g can 4-bean mix, drained and rinsed
  • 1 small red chilli, chopped with seeds removed
  • 1/4 cup flat-leaved parsley, coarsely chopped
  • 1/4 cup basil leaves, coarsely chopped
  • juice of 2 lemons
  • 1/4 cup extra-virgin olive oil
  • pinch sugar
  • salt
  • pepper

Method

  1. Heat oil in a large, heavy-based saucepan
  2. Add garlic and couscous; toast over a medium heat for 2 minutes, stirring, until golden
  3. Add 2 cups of water; bring to the boil, then simmer uncovered for 8 minutes, stirring occasionally; add more water if too dry
  4. Remove from heat; cover pan, and stand for 10 minutes
  5. Spread onto a platter to cool
  6. Blanch beans in boiling salted water for 2 minutes
  7. Drain; refresh in iced water; drain
  8. Combine beans, bean salad. couscous and tomatoes in a large salad bowl
  9. Place chilli, parsley, basil, lemon juice, olive oil, sugar, salt and pepper in a small bow; whisk to combine [or blend in a small blender]
  10. Pour over salad; toss well to coat
  11. Taste, and adjust seasoning if necessary

Notes

Serves 8