Recipe: Cous cous and kidney bean salad

Laura McLoughlin

Try this protein and fibre rich salad, a good packed lunch idea to keep you feeling full.

Cous cous and kidney bean salad

Preparation time: 10-15 mins
Cooking time: 0 mins
Number of servings: 4

Nutrition information per serving:
Calories: 365
Protein: 18g
Carbohydrate 48g
Fat:12g

Ingredients
100g of cous cous (dry weight)
2 red peppers
1 bunch of spring onions
3 carrots
300g of cauliflower
300g of spinach
400g of kidney beans, canned and drained
3 tbs of pine nuts
3 tbs of low fat salad dressing

Method
1. Place the cous cous in a heat-proof bowl and pour in enough boiling water to cover. Set aside for 10 minutes to soften.
2. Meantime, slice the pepper and spring onions and blanch the cauliflower florets and carrot strips for just a couple of minutes in boiling water.
3. Drain the cous cous and fluff up with a fork. Add the vegetables, toasted pine nuts and kidney beans and mix well.
4. Dress with the salad dressing just before serving.
This salad can be refrigerated until needed and makes a good packed lunch.

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