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Tomato couscous

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Recipe Ingredients

  • ¼ cup sun-dried tomatoes (not oil-packed), finely chopped
  • 300g green beans, trimmed
  • 1cup couscous
  • 2 cups cherry tomatoes
  • ½ cup pitted kalamata olives
  • ½ cup packed fresh flat-leaf parsley leaves
  • 1 lemon
  • 2 tbsp white-wine vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tsp sugar
  • salt and pepper
  • 1 can (400g) cannellini beans, rinsed and drained

Recipe Directions

  1. In a small bowl, cover sun-dried tomatoes with hot water. Let stand.
  2. Heat a large covered pot of water to boiling on high. Fill a large bowl with ice and water. Add green beans to boiling water. Cook for 4 to 5 minutes or until crisp tender; transfer to ice water. When cool, drain well. Cut into 2,5cm pieces.
  3. Cook couscous as the label instructs. Drain, rinse with cold  water and drain again.
  4. Meanwhile, cut cherry tomatoes in half and chop olives and parsley.
  5. Into a large bowl, from lemon, grate 1 teaspoon zest and squeeze 2 tablespoons juice. Stir in vinegar, oil, sugar and ¼ teaspoon each salt and freshly ground black pepper. Drain sun-dried tomatoes well; stir into mixture. Add beans, couscous, cherry tomatoes, olives, parsley and ¼ teaspoon each salt and freshly ground black pepper. Stir until well mixed.



Each Serving: About 1 420kJ, 12g protein, 56g carbohydrate, 8g total fat (1g saturated), 10g fibre, 0mg cholesterol.

Each Serving:

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