Couscous Salad with Black Beans and Vegetables
A quick and filling salad made with couscous, black beans and vegetables. A great recipe to try if you're fed up with regular salads.
Servings: 2
Ingredients
- 200 grams couscous
- 100 grams cooked black beans (do not throw away liquid used to cook beans)
- 2 radishes thinly sliced
- 2 tbsp spring onions thinly sliced
- ½ avocado diced
- 1 small beetroot cooked and diced
- 1 medium carrot grated
Instructions
- Steam couscous in the liquid left over from the cooked beans and let cool completely.
- Combine all other ingredients into a bowl and mix. Add couscous.
- Add vinaigrette or a dressing of your choice and let the dressing do its magic for about 15 minutes.
- Serve cold or at room temperature.
Notes
- The cooking liquid from the beans, will have some salt in it. (depending on how you cooked it). Make sure to taste the liquid for salt before cooking the couscous. Follow the instructions on the couscous packaging for best results.