Saturday, 14 November 2009

Couscous Salad with Black Beans (vegetarian)

This dish makes a great meal on a warm, summer evening.

  • 280ml (10 fl oz) chicken or vegetable stock
  • 175g (6 oz) uncooked couscous
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 8 green (spring) onions, chopped
  • 1 red pepper, seeded & chopped
  • small bunch fresh coriander (cilantro), chopped
  • 175g (6 oz) sweetcorn
  • 2 (400g) tins black beans, drained (or equivalent dried, soaked and boiled)
  • salt and freshly ground black pepper to taste

Bring chicken or vegetable stock to a boil in a large saucepan and stir in the couscous. Cover and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add spring onions, red pepper, coriander, sweetcorn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks with a fork. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Serves 4 (This meal costs about £0.80/person.)

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