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
- Heat oil in a large, heavy-based saucepan
- Add garlic and couscous; toast over a medium heat for 2 minutes, stirring, until golden
- Add 2 cups of water; bring to the boil, then simmer uncovered for 8 minutes, stirring occasionally; add more water if too dry
- Remove from heat; cover pan, and stand for 10 minutes
- Spread onto a platter to cool
- Blanch beans in boiling salted water for 2 minutes
- Drain; refresh in iced water; drain
- Combine beans, bean salad. couscous and tomatoes in a large salad bowl
- 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]
- Pour over salad; toss well to coat
- Taste, and adjust seasoning if necessary
Notes
Serves 8