Summer Couscous Salad


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SHARES

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



Ingredients



  • 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




Method



  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.


 


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.




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