Apr
13

Colourful Cous Cous Salad

By
Colourful Cous Cous Salad
Cous cous is a wonderful grain to experiment with…and it’s so easy to make. This salad is one of my favourites as it takes just a few minutes (with no cooking involved) and I especially love the kidney beans for a change (full of iron and cholesterol lowering fibre too!).
Ingredients
(serves 2)
100g/3 ½ ozs cous cous (uncooked weight)
150ml/5fl oz boiling water
1 tsp olive oil
1 small knob unsalted butter
1 can (400g) red kidney beans, drained
1 red pepper, sliced into 1 inch pieces
2 spring onions, chopped
2 plum tomatoes, diced
8 black olives, chopped
100g/3 ½ ozs raisins
50g/1 ¾ ozs Feta cheese, cubed
2 tbsp lemon juice
Method
Place cous cous in a saucepan, then add the boiling water, followed by the olive oil. Allow to stand for 5-10 minutes (without heating).
Use a fork to separate the grains once cooled and drain off any excess water.
Next, add the sliced peppers, spring onions, tomatoes and black olives to the cous cous and mix gently.
Sprinkle in the raisins and then crumble the Feta cheese into the dish.
Pour the lemon juice on top, mix all together and serve.

Arabian tabouleh dish with couscous - Tabouleh mit CouscousCous cous is a wonderful grain to experiment with…and it’s so easy to make.

This salad is one of my favourites as it takes just a few minutes (with no cooking involved) and I especially love the kidney beans for a change (full of iron and cholesterol lowering fibre too!).

Ingredients

(serves 2)

  • 100g/3 ½ ozs cous cous (uncooked weight)
  • 150ml/5fl oz boiling water
  • 1 tsp olive oil
  • 1 small knob unsalted butter
  • 1 can (400g) red kidney beans, drained
  • 1 red pepper, sliced into 1 inch pieces
  • 2 spring onions, chopped
  • 2 plum tomatoes, diced
  • 8 black olives, chopped
  • 100g/3 ½ ozs raisins
  • 50g/1 ¾ ozs Feta cheese, cubed
  • 2 tbsp lemon juice

Method

  1. Place cous cous in a saucepan, then add the boiling water, followed by the olive oil. Allow to stand for 5-10 minutes (without heating).
  2. Use a fork to separate the grains once cooled and drain off any excess water.
  3. Next, add the sliced peppers, spring onions, tomatoes and black olives to the cous cous and mix gently.
  4. Sprinkle in the raisins and then crumble the Feta cheese into the dish.
  5. Pour the lemon juice on top, mix all together and serve.
Categories : Recipes, Salads

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About Elaine

Elaine graduated from Trinity College with a B.Sc., (Hons) in Human Nutrition and Dietetics. She gained wide experience working as clinical nutritionist in several hospitals prior to establishing her first private dietetic clinic in 1992.

Private Practice Experience
Elaine has gained vast experience specialising in providing private individual dietetic consultations for her clients in her clinics for the past 17 years. In recent years, her main areas of interest are weight management, obesity, diabetes, heart disease and nutrition and gastro-enterology.

Elaine is an active member of the INDI and was chairperson of the Irish Nutrition and Dietetic weight management interest group from 2005 to 2007.

Dietetic and Nutrition Consultancy
Elaine has provided dietetic consultancy to a wide range of industries including private hospitals, hotels and catering companies. She has designed, piloted, implemented and coordinated workplace wellbeing programmes for several prominent companies and large international corporations.