Name: Bean salad with couscous and feta
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 80.00 ml fresh chillies 573; 5.00 ml dried mixed herbs; 45.00 ml lemon juice; 30.00 ml honey; salt and freshly ground black pepper to taste; 30.00 ml fresh chillies 573; 1.00 onion finely chopped; 375.00 ml couscous uncooked; 500.00 ml stock vegetable or chicken; 425.00 g red kidney beans tinned, drained; 425.00 g white beans lima or canellini; 1.00 cucumber English variety, halved, sliced; 225.00 g feta cheese drained; 30.00 ml fresh mint chopped; lettuce

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Ingredients (15)

SALAD DRESSING

80.00 ml	fresh chillies — 573
5.00 ml	dried mixed herbs
45.00 ml	lemon juice
30.00 ml	honey
	salt and freshly ground black pepper — to taste

SALAD

30.00 ml	fresh chillies — 573
1.00	onion — finely chopped
375.00 ml	couscous — uncooked
500.00 ml	stock — vegetable or chicken
425.00 g	red kidney beans — tinned, drained
425.00 g	white beans — lima or canellini
1.00	cucumber — English variety, halved, sliced
225.00 g	feta cheese — drained
30.00 ml	fresh mint — chopped
	lettuce

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Method:

Blend all the ingredients for the salad dressing and set aside.
Heat the oil in a pan and sauté the onion until glossy. Add the couscous and stock and boil for about 3 minutes. Remove from the heat and leave until the stock has been absorbed. Cool.
Add the beans, cucumber and feta cheese and mix lightly. Spoon on lettuce leaves and sprinkle with the chopped mint. Pour over the salad dressing and serve.
Serves 4-6.