Gabriel Gaté’s bean, beetroot and Pearl Couscous salad

Salads
SERVES:
DIFFICULTY:
Easy
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