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Home / Recipes / Gabriel Gaté’s bean, beetroot and Pearl Couscous salad

Gabriel Gaté’s bean, beetroot and Pearl Couscous salad

Gabriel Gaté’s bean, beetroot and Pearl Couscous salad
Salads

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SERVES:
DIFFICULTY:
Easy
PREP TIME:
COOK TIME:
FEATURED PRODUCT

Ingredients

  • 1 cup Blu Gourmet pearl couscous
  • 1 Lemon, juiced
  • 1 Clove garlic, finely chopped
  • 1 tsp Chilli paste
  • 2 tbsp Low-fat natural yoghurt
  • 8 Canned baby beetroots (or freshly cooked)
  • 400 g Can Four Bean Mix
  • 2 Tomatoes, diced
  • 1/2 Small red onion, diced
  • 4 tbsp Chopped parsley
  • 1 tbsp Finely sliced mint leaves
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Method

  • Bring 3 cups of water to the boil in a saucepan and cook the pearl couscous for 10 minutes. Drain and refresh under the tap.
  • In a salad bowl, mix the lemon juice with the garlic, chilli paste and yoghurt.
  • Peel and dice the beetroots then place in a salad bowl with the dressing. Add the rinsed, drained beans, the tomatoes, pearl couscous, onion, parsley and mint. Toss gently and serve.

Notes

Energy per serve: 1130kJ
This recipe was supplied by the team at Blu Gourmet Pearl Cous Cous. For more like this click here

 

Nutritional information (per serve)
Calories: 270kcal | Carbohydrates: 47g | Protein: 13g | Fat: 1g | Sodium: 530mg | Potassium: 637mg | Sugar: 11g
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