Nature Line Ltd
View Shopping Bag
Online Shopping Available
Couscous with Red Kidney Beans and Goat's Cheeslets

This is the ideal salad for a buffet meal, with a mixture of interesting flavours. This recipe can be prepared well in advance as it can last for some days in the fridge. Due to the fact that this recipe doesn’t need to be eaten straight away makes it ideal for a meal on the beach or as work lunch.

Makes 4 portions  
Preparation and Cooking time: Approx 45 minutes

Lamb Brand Couscous 200g

Lamb Brand Chickpeas 200g

Lamb Brand Black Beans 200g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Lamb Brand Ground Cumin ½ tsp

Vegetable Stock/Broth 325ml

Olive Oil 45ml

Lemon Juice 30ml

Red Vinegar 5ml

Marrows 2, cored and sliced

Onions 1, sliced

Red Bell Pepper 1, thinly sliced and deseeded

Fresh Coriander 10g, sliced

Sweet Corn 165g

Soak the chickpeas and black beans sepearatly, for a minimum of 5 hours or overnight, changing the water from time to time. Rinse, add to differnt small pots, cover with water and cook over a medium heat for 30 minutes or until soft. In a deep pan, bring the stock or broth to a boil, remove from heat and add the couscous; cover and let set for about 5 minutes. In a large bowl, mix together the olive oil, lemon juice, vinegar and cumin.

Add the onions, marrows, red pepper, coriander, sweetcorn, chickpeas and beans (if you prefer you can fry the onions and marrows until soft). Mix everything together until the mixture absorbs all the flavours.

Fluff the couscous with a fork, while breaking apart the bigger chunks. Add the couscous to the other ingredients and mix well. Add salt and pepper to taste and serve, or store in the fridge until it is time to serve.