Gabriel Gaté’s Bean, Beetroot and Pearl Couscous Salad
This easy, quick and nourishing salad not only provides a meal when served with wholegrain bread but it is also high in fibre and full of low GI carbohydrates.
1 cup Blu Gourmet pearl couscous
juice of 1 lemon
1 clove garlic, finely chopped
1 tsp chilli paste
2 tablespoons low-fat natural yoghurt
8 canned baby beetroots (or freshly cooked)
400 g can Four Bean Mix
2 tomatoes, diced
½ small red onion, diced
4 tbsp chopped parsley
1 tbsp finely sliced mint leaves
- 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.
1130 kJ/ 270 calories; 13g protein; 1g fat (includes 0.2g saturated fat; saturated : unsaturated fat ratio 0.25); 47 g available carbs (includes 11g sugars and 36g starch); 10g fibre; 530mg sodium; 637mg potassium; GI Low; GL Low.
This recipe was kindly supplied by the team at Blu Gourmet Pearl Cous Cous. For more like this click here