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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 baby beetroots canned or freshly cooked
  • 400 g four bean mix
  • 2 tomatoes diced
  • 1/2 red onion diced
  • 4 tbsp fresh parsley chopped
  • 1 tbsp fresh mint finely sliced
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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

 

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Calories: 270kcal | Carbohydrates: 47g | Protein: 13g | Fat: 1g | Sodium: 530mg | Potassium: 637mg | Sugar: 11g
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