Cous Cous Salad
1 teaspoon oil
2 cloves garlic
1 dried habanero chilli, crushed
95g cous cous
200ml vegetable stock
mixed red, yellow & green peppers, diced (about 185g in total)
2 ribs celery, sliced finely (about 65g)
4-5 spring onions, sliced finely (about 60g)
juice ½ lemon & 1 lime
handful each fresh mint & coriander
Mix the oil with the garlic and chilli. Add the dry cous cous and stir to combine. Pour over the boiling stock, cover and let stand for 20 minutes or until the cous cous has absorbed the stock and cooled.
Fluff with a fork and add the peppers, celery & spring onions and toss well. Squeeze over the lemon & lime juice, add the mint & coriander leaves and toss again.
Serve garnished with 200g sliced beet root and 1 tablespoon of sunflower seeds.
Nutrition Data
Calories (kcal) 563.2
Carbohydrate (g) 108.3
Protein (g) 20.4
Fat (g) 6.9
Fibre (g) 11.6
Alcohol (g) 0.0
Fruit & Veg 7.8
Water 0.0
1 teaspoon oil
2 cloves garlic
1 dried habanero chilli, crushed
95g cous cous
200ml vegetable stock
mixed red, yellow & green peppers, diced (about 185g in total)
2 ribs celery, sliced finely (about 65g)
4-5 spring onions, sliced finely (about 60g)
juice ½ lemon & 1 lime
handful each fresh mint & coriander
Mix the oil with the garlic and chilli. Add the dry cous cous and stir to combine. Pour over the boiling stock, cover and let stand for 20 minutes or until the cous cous has absorbed the stock and cooled.
Fluff with a fork and add the peppers, celery & spring onions and toss well. Squeeze over the lemon & lime juice, add the mint & coriander leaves and toss again.
Serve garnished with 200g sliced beet root and 1 tablespoon of sunflower seeds.
Nutrition Data
Calories (kcal) 563.2
Carbohydrate (g) 108.3
Protein (g) 20.4
Fat (g) 6.9
Fibre (g) 11.6
Alcohol (g) 0.0
Fruit & Veg 7.8
Water 0.0
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