Cous Cous and Four Bean Salad (293cals)

nohusuro

Single Serve
Cooking Time: 5-10 minutes.

San Remo - Cous Cous - Raw 25g
Garlic - Raw - 1 Clove, 1 clove/4 grams
Always Fresh - Tomatoes Sundried - Halves, 5 g drained
Massel - Chicken Style Stock Powder, 1 g (100ml)
Edgell - Four Bean Mix (420g Can/Tin) (Australia), 75 g
Cornwell's - White Wine Vinegar, 1 Tbsp (15mL)
Cheese - Parmesan, grated, 20 g
Spices - Pepper, black, 1 tsp
Spices - Oregano, dried, 1 tsp, leaves
Few drops of lemon juice. (Optional)
1 Spring Onion (Optional)
Freshly chopped coriander for garnish. (Optional)

1. Bring the stock to the boil.
2. Crush the garlic and add to the stock. Stir in well.
3. Place cous cous in the boiling stock and turn the heat off.
3. Cover and leave for 5 minutes.
4. Chop up the sun dried tomato, spring onion and coriander.
5. Once 5 minutes has passed, fluff up the cous cous with a fork and mix in the following:
- Black pepper
- Oregano
- White wine vinegar
- Lemon juice (if using)
- Spring onion
- Chopped sundried tomato
- Four bean mix
- A little bit of the coriander
6. Top with the parmesan / coriander and serve.


NOTES:

My first two trials while making this were a little soggy as there was too much water/stock. I used 125ml in my original recipe, I advise using between 75-100ml so the cous cous can absorb just enough, but still remain fluffy.

I only put a single sundried tomato in this (which is roughly 5g), mainly to keep it under 300calories for a single serve. In my opinion it didn't need much more, the flavours still all came through.

I have had this salad cold and freshly cooked (warmish) and it tastes great either way.