300g Orange sweet potato, cubed
100g green beans halved
350g Instant couscous
2 cups boiling chicken or vegetable stock
20g cherry tomatos halved
1 cup frozen corn kernels (thawed)
1 cup Frozen peas (thawed)
1 red capsicum, chopped
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
Dressing
2 cloves garlic crushed
1/4 cup lemon juice
1 Tspn MCT Oil
1 TBSPN White wine vinegar
1 TSPN Honey mustard
Boil or steam the sweet potato and beans in separate saucepans until tender, then drain. Place
the couscous in a large bowl and pour on the boiling stock. Cover and leave for 5 minutes, or
until all the liquid has been absorbed. Fluff with a fork to separate the grains.
Add the sweet potato, beans, tomato, corn, peas, capsicum and herbs to the couscous, and mix
together well.
Place the garlic, lemon juice, oil, vinegar and mustard in a bowl, and whisk together. Pour the
dressing over the salad nd toss well.
100g green beans halved
350g Instant couscous
2 cups boiling chicken or vegetable stock
20g cherry tomatos halved
1 cup frozen corn kernels (thawed)
1 cup Frozen peas (thawed)
1 red capsicum, chopped
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
Dressing
2 cloves garlic crushed
1/4 cup lemon juice
1 Tspn MCT Oil
1 TBSPN White wine vinegar
1 TSPN Honey mustard
Boil or steam the sweet potato and beans in separate saucepans until tender, then drain. Place
the couscous in a large bowl and pour on the boiling stock. Cover and leave for 5 minutes, or
until all the liquid has been absorbed. Fluff with a fork to separate the grains.
Add the sweet potato, beans, tomato, corn, peas, capsicum and herbs to the couscous, and mix
together well.
Place the garlic, lemon juice, oil, vinegar and mustard in a bowl, and whisk together. Pour the
dressing over the salad nd toss well.
Little Leakers
Couscous Salad