Lovely Green Bean & Tabbouleh Inspired Couscous

Name: Lovely Green Bean & Tabbouleh Inspired Couscous
Total time: 30 min
Yield: 2
Cuisine: North African
Ingredients: 150 g couscous; 150 ml water; 200 g green beans; 50 g pepitas; 1 tin cannellini beans; 1 punnet cherry tomatoes; 2 tbs parsley; 2 tbs mint; 1 lemon; 2 tbs olive oil; ½ block fetta cheese; salt; pepper

3.5

(68)

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Bean vines are groaning under the weight of their Summer bounty and pulling down trellises right across the country. To ease the burden we’ve made them the centrepiece of this lovely tabbouleh inspired cous cous salad. Bonus is, parsley keeps your breath fresh, so pukker up and kiss the cook!

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

150 g

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

200 g

green beans

50 g

pepitas

(May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

1 tin

cannellini beans

1 punnet

cherry tomatoes

2 tbs

parsley

2 tbs

mint

1

lemon

½ block

fetta cheese

(Contains: Milk;)

Not included in your delivery

150 ml

water

2 tbs

olive oil

salt

pepper

Nutritional Values

per serving

Calories2200 kcal

Fat23.9 g

of which saturates10.8 g

Carbohydrate43.6 g

of which sugars6.2 g

Protein24.5 g

The average adult daily energy intake is 8700 kJ

Utensils

•Cling Wrap

•Bowl

•Pan

Cooking Steps

1

Top and tail the green beans. Drain and rinse the cannellini beans. Halve the cherry tomatoes. Finely chop the parsley and the mint. Zest and juice the lemon. Place the couscous in a bowl , season with salt and pepper, and drizzle over some olive oil. Pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove wrap and then fluff the couscous with a fork.

2

Bring a small pot of water to the boil. Add the green beans and cook for 2-3 minutes or until they are just cooked through. Remove them from the water and place them on a chopping board to cool. Chop them into 1cm pieces.

3

In a small pan heat some oil over a medium-high heat and then add the pepitas, fry for 1 minute and then remove. Juice the lemon and finely chop the parsley and the mint. In a bowl combine the cannellini beans, pepitas, green beans, cherry tomatoes, parsley, mint, lemon zest, lemon juice, and the olive oil. Add as little or as much of the cooked couscous as you like. This is a simple way to tailor a salad to your taste! Season well with salt and pepper and toss to combine.

4

Divide the tabbouleh between bowls and then crumble over the fetta.