recipes
Couscous & Chick Pea Salad
10 minutes preparation is all that is needed for this delicious salad.
serves 4
10 min prep
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ingredients
| 1 cup couscous 1 cup boiling vegetable stock 125g can Edgell Chick Peas, drained ¼ cup semi sundried tomatoes, finely chopped 1 cup frozen Birds Eye Sliced Green Beans, cooked following packet directions 1 tablespoon finely chopped mint 2 tablespoons balsamic vinegar dressing 1 cup rocket leaves 30g feta cheese, crumbled |
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instructions
step 1
Place couscous into a bowl and pour over boiling stock and stir until combined. Cover and stand for 5 minutes. Fluff up with a fork.
step 2
Add drained Edgell Chick Peas to couscous along with sundried tomatoes, cooked Birds Eye Green Beans, mint and dressing.
step 3
Spoon into a serving dish and top with rocket leaves and sprinkle with feta.
recipe tip
When preparing a larger quantity of couscous try adding a 400g can Edgell Chick Peas.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1070kJ (256Cal) | 546kJ (131Cal) |
| Protein | 10.3g | 5.3g |
| Fat- Total | 2.9g | 1.5g |
| - Saturated | 1.3g | 0.7g |
| Carbohydrate | 44.4g | 22.6g |
| - Sugars | 6.1g | 3.1g |
| Dietary Fibre | 4.8g | 2.5g |
| Sodium | 492mg | 251mg |
| Potassium | 352mg | 180mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Couscous & Chick Pea Salad
Couscous & Chick Pea Salad
10 minutes preparation is all that is needed for this delicious salad.
ingredients
1 cup couscous
1 cup boiling vegetable stock
125g can Edgell Chick Peas, drained
¼ cup semi sundried tomatoes, finely chopped
1 cup frozen Birds Eye Sliced Green Beans, cooked following packet directions
1 tablespoon finely chopped mint
2 tablespoons balsamic vinegar dressing
1 cup rocket leaves
30g feta cheese, crumbled
instructions
step 1
Place couscous into a bowl and pour over boiling stock and stir until combined. Cover and stand for 5 minutes. Fluff up with a fork.
step 2
Add drained Edgell Chick Peas to couscous along with sundried tomatoes, cooked Birds Eye Green Beans, mint and dressing.
step 3
Spoon into a serving dish and top with rocket leaves and sprinkle with feta.
serves 4 10 min prep recipe tip
When preparing a larger quantity of couscous try adding a 400g can Edgell Chick Peas.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au