Lovely Green Bean & Tabbouleh Inspired Couscous
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Utensils
Cooking Steps
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.
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.
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.
Divide the tabbouleh between bowls and then crumble over the fetta.
