Summer Couscous Salad


Serves: 4
Preparation time: 15-20 minutes
Calories/serving: 221


  • 175 g / 6 oz /1 cup couscous

  • 150 g / 5 oz /1 1/2 cups frozen petit pois, thawed

  • 110 / 4 oz /1 cup broad (fava) beans, shelled

  • 1/2 lemon, juiced

  • 55 g / 2 oz / 1 cup beetroot leaves

  • a small handful of mint leaves

  • salt and freshly ground black pepper


  1. Place the couscous in a heatproof mixing bowl, then cover with boiling water.

  2. Cover the bowl with cling film and set lo one side for 10-15 minutes until the water has been absorbed.

  3. Fluff the couscous with a fork and stir through the petit pots, broad beans and lemon Juice.

  4. Adjust the seasoning to taste, then spoon Into bowls.

  5. Garnish with beetroot leaves and mint leaves before serving.


Chris Ching

by Chris Ching

With a nick name of Chris Smile because of the warm smile on her face all the time :) Believes that by empowering the public to have more information and knowledge in healthcare, we will have a better healthcare environment and experience. View all articles by Chris Ching.


Don't miss out on latest medical tips and information!

Join us for FREE now to enjoy special health screening offers!

**Offers are limited to 200 subscribers only**

100% Privacy. We don't spam.

Latest Articles

  • All You Need to Know About Menstrual Pain

    June 16, 2017 630

  • Reading On A Smartphone Before Bed Might Be Killing You

    June 15, 2017 342

  • Dry Eye – Is this a Millennial Syndrome?

    June 08, 2017 195

  • Did a Brain Tumour Cause Bruce Banner to turn into the Hulk?

    June 07, 2017 593

  • Kids Wearing Spectacles – Can It Be Avoided?

    June 06, 2017 946