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Vegan Pearl Couscous and Orange Salad

Vegan Pearl Couscous and Orange Salad
Salads

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SERVES:
8
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
15 minutes

Ingredients

  • 5 tbsp olive oil
  • 1 tsp curry powder
  • 4 cups hot vegetable stock
  • salt and freshly ground black pepper
  • juice of 1 lemon
  • 400 g can of chickpeas, drained and rinsed
  • 400 g can of butter beans, drained and rinsed
  • 1 cup walnuts
  • 20 cherry tomatoes halved
  • 4 tbsp finely cut chives
  • ½ cup chopped parsley
  • 4 small oranges, cut into segments or slices
  • 8 medium radishes, sliced
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Method

  • Pour 1 tbsp of the lemon olive oil in a non-stick pan.  Add curry powder and pearl couscous and stir on medium heat for 20 seconds.  Add vegetable stock and season with a little salt and pepper. Bring to a low simmer, cover with a lid and cook on low heat for about 10 minutes.
  • When cooked, transfer to a platter and carefully spread the couscous separating the grains with a fork. Once cold,cover and refrigerate until ready to use.
  • In a bowl mix remaining 4tbsp of olive oil with the lemon juice and a little salt and pepper.  Add the cooked couscous and gently mix to separate the grains. Gently add the chickpeas, butter beans, walnuts, cherry tomatoes, and parsley. Garnish with oranges segments and radish slices and sprinkle with chives.

Notes

This recipe was supplied by Gabriel Gaté’s and 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.


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