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This bean salad with wholemeal couscous and dried tomatoes is a refreshing and fulfilling lunch or dinner for me. Who would like to spend so much time behind the cooker during hot days? This salad is ready sooner than you start sweating :-P

Vegetarian >

Bean salad with couscous

Veronika
Ingredients:Serves: 2

1/2 cup wholemeal couscous

1 cup hot water

herb salt

1 tin red beans

3 spring onions

approx. 8 cherry tomatoes

3 cloves garlic

approx. 5 dried tomatoes

handful baby spinach



Preparation
Steps: 4

1.

Put your couscous into a bowl, add a little herb salt and pour in some hot water. Cover with cling film or with a plate, and let chill until the couscous absorbs all of the water.

2.

Chop the spring onion and garlic. Roast on a little oil, until you start to smell the garlic, then add drained and washed beans, cherry tomatoes together with dried tomatoes, which you have cut into smaller pieces.

3.

Just quickly heat up the vegetable mixture and mix it into the couscous. If needed, season with herb salt, and don’t forget about the oil from tinned dried tomatoes.

4.

In the end, mix in baby spinach. (Or add it to the pan, if you like it better that way).

 

This amount will be enough for 2 people, if the salad is supposed to be served as a main dish. If you want to make it as a side, it will be enough for 4 people. It has acquitted well also as a snack at a party. In that case I double the quantities. :-)

Baby spinach can be replaced by more spicy arugula, or different salad leaves. Also couscous could be substituted by bulgur or quinoa, but in that case the preparation would take a little longer (because you need to cook them first).

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