This vegetarian dish is so easy and quick to make.
Both couscous and beans contain incomplete proteins, but when combined they make a complete protein which is usually found readily in meat. This dish is also rich in fibre and antioxidants.
It is perfect for a healthy nutritious lunch on the go as you don't need to spend a lot of time preparing it and it can be served cold therefore there is no need to reheat it.
: 5 minutes
: 20 minutes
: 3-4 servings
For the Bean Stew:
1 can (420g) cannelleni beans or any other type of white beans
1 can (400g) diced tomatoes
1/3 cup fresh coriander (cilantro) leaves, chopped finely
1/2 teaspoon chicken/vegetable stock powder, dissolved in 1/2 cup of boiling water.
1 clove garlic, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon extra virgin olive oil
For the Couscous Salad:
250ml boiling chicken/vegetable stock
juice of 1 lemon
3 Tablespoons extra virgin olive oil
1 Tablespoon pomegranate molasses
A handful of fresh mint leaves, chopped finely
25g sundried tomatoes, diced thinly
25g french shallots (eschallots), sliced thinly
A handful of dried cranberries
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