Bean salad with couscous and feta

Recipe from: 1/25/1996 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • SALAD DRESSING
  • 80
    ml
    olive oil
  • 5
    ml
    dried mixed herbs
  • 45
    ml
    lemon juice
  • 30
    ml
    honey
  • salt and freshly ground black pepper to taste
  • SALAD
  • 30
    ml
    olive oil
  • 1
    onion, finely chopped
  • 375
    ml
    uncooked couscous
  • 500
    ml
    vegetable or chicken stock
  • 425
    g
    red kidney beans, drained
  • 425
    g
    lima OR canellini OR any white bean, drained
  • 1
    English cucumber, sliced and halved
  • 225
    g
    feta cheese, drained
  • 30
    ml
    mint, chopped
  • lettuce leaves of your choice
 

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.
 

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