Jewelled couscous bean salad
This jewelled couscous salad tastes as beautiful as it looks. There’s so much interest in every mouthful and it shines with goodness – phytonutrients, fibre, vitamins and minerals.
Sensational.
- Prep: 15 mins
- Cook: 5 mins
- Servings: 2, or 1 v hungry
Ingredients
- 60g of cooked whole grain couscous
- 20g of cooked giant couscous, v v quickly pulsed in a food processor
- several thin slivers of red onion
- half a small courgette, finely julienned
- 2 dessert spoons of frozen peas
- 2 dessert spoons of tinned chick peas
- 2 dessert spoons of tinned mixed beans
- 2 dessert spoons of pomegranate
- teaspoon of mixed seeds
- quarter of an apple, julienned
- a few mint, coriander and basil leaves, chopped
- 1-2 tablespoon of extra virgin olive oil
- 1-2 tablespoons of white balsamic vinegar
- sea salt
- coarse ground black pepper
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Instructions
Keeping back one dessert spoon of pomegranate seeds combine the rest of the ingredients in a bowl, and mix. Test seasoning and adjust if necessary.
Finish with the remaining pomegranate seeds.
Tip: This salad’s flavour does well to sit in the fridge overnight.
Nutrition Info
Beans
Though the term “superfood” is applied to many foods these days, beans really may be deserving of the title. They are technically a starchy vegetable packed with protein, low in fat and sugars – this can aid weight-loss as they keep us feeling fuller for longer. It has been proven that beans also decrease the risk of type 2 diabetes due to their low glycaemic index, thereby improving lipid and glycaemic control in diabetics. Their most famous attribute is the link between their consumption and lower levels of cholesterol which in turn reduces the risk of developing chronic conditions such as heart disease.
Beans, in general, are one of the only plant foods that provide a significant amount of the amino acid lysine, in addition to a wide range of antioxidants. It’s important to get a variety of beans and legumes as each contain different and varying micronutrients; cannellini beans have more calcium; pinto beans score high in folate; and aduki beans, chickpeas, and butter beans are particularly high in iron. Most are packed with resistant starch, adukis are high in potassium, and red and black varieties are rich in disease-fighting antioxidants.
They’re cheap, tasty and easy to cook with. And they’re good for the environment too because they nourish the soils they are grown in plus they feed more people per acre than if animals were grazed on that land. Beans rock!
Find your new natural
Pomegranate seeds are a girl’s best friend
Portion Guidelines
Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!
