Pearl Couscous salad with vegetables and cashew nuts and a sesame dressing

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
30

Ingredients

250 g pearl couscous
1 lemon Juice
2 tsp soy sauce
½ tsp sesame oil
½ long red chilli finely sliced
3 tbsp extra virgin olive oil
80 g cashew nuts roasted
½ cup fresh coriander (cilantro)
1 cup corn kernels cooked and canned is fine
200 g green beans cooked and cut into small pieces
300 g pumpkin cooked
salt to taste

Method

Bring a large volume of salted water to the boil. Stir in the couscous and cook uncovered for 10 minutes. Drain the couscous, place in cold water to cool, and then drain again.
In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and coriander leaves. Add the cold drained couscous and toss gently.
Add the vegetables and toss together very gently before serving.

Notes

Energy per serve: 914kJ
Gi estimation: 48, GL estimation: 12

Recipe and image supplied by Benedikts – Blu Gourmet Pearl Cous Cous. For more recipes go to www.blu.net.au

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)