Author
blucouscous
Category
LOW GI
Date
SEPTEMBER 16, 2019
Yields
4 Servings
Ingredients
- 1 cup 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
- 1/2 small red onion, diced
- 4 tbsp chopped parsley
- 1 tbsp finely sliced mint leaves
- 1Bring 3 cups of water to the boil in a saucepan and cook the pearl couscous for 10 minutes. Drain and refresh under the tap..
- 2In a salad bowl, mix the lemon juice with the garlic, chilli paste and yoghurt.
- 3 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
