INGREDIENTS:
1 cup couscous
1 cup boiling vegetable stock
125g can Edgell Chick Peas, drained
¼ cup semi sundried tomatoes, finely chopped
1 cup sliced cooked green beans
1 tablespoon finely chopped mint
2 tablespoons balsamic vinegar dressing
1 cup rocket leaves
30g feta cheese, crumbled
METHOD:
1.
Place couscous into a bowl and pour over boiling stock, stirring until combined. Cover and stand for 5 minutes. Fluff up with a fork
2.
Add drained Edgell Chick Peas to couscous with tomatoes, beans, mint and dressing.
3.
Spoon into a serving dish and top with rocket leaves and sprinkle with feta.
SERVES: 4
PREPARATION TIME: 10 minutes
TIP: When preparing a larger quantity of couscous try the 400g can Edgell Chick Peas.
Low in Fat
High in fibre
Suitable for vegetarians
Wholegrain goodness
Nutrition Information Panel:
Nutrient
Per Serve
Energy
1079kj
Protein
11.6g
Fat - total
2.7g
- saturated
0.9g
Carbohydrate - total
43.8g
- sugars
4g
Fibre
4.7g
Sodium
3389mg
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© 2006, Edgell Australia Pty. Ltd
Low
in Fat
