Tabouleh of green beans and pepitasSeptember 25, 2013
A wonderfully healthy vegetarian number which is quick and simple to put together.
Ingredients for two people
|100 g||green beans, topped & tailed|
|1 tin||cannellini beans, strained & rinsed|
|1 bunch||parsley, finely chopped|
|1/2 bunch||mint, finely chopped|
|1||lemon, grated & juiced|
|3 tbs||olive oil|
|100 g||feta, crumbled|
For the couscous
Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with glad wrap, leave to sit for 5 minutes. Remove wrap and then begin to fluff the couscous with a fork.
For the tabouleh
Bring a small pot of water to boil. Add the green beans and cook for 2-3 minutes or until they are just cooked through. Remove them from the water and place them on a chopping board to cool. Chop them into 1cm pieces.
In a small pan heat some oil over a medium-high heat and then add the pepitas, fry for 1 minute and then remove. In a bowl combine the strained cannellini beans, couscous, pepitas, green beans, parsley, mint, lemon zest, lemon juice, and the olive oil. Season well with salt and pepper and toss to combine.
Divide the tabouleh between bowls and then crumble over the feta.
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