This recipe was given to me years ago by a dear friend and mother of 4 who is well experienced with feeding a large family on a budget. It makes a perfect side dish for a summer barbecue and is a handy dish to bring along to a gathering of friends when you know there are going to be vegetarians present.
I find a supermarket tin of three bean salad comes into its own with this dish. With a combination of cannellini, flageolet and adzuki beans mixed in with the sweet and savoury ingredients children and adults alike get a healthy dose of fibre and nutrients in a dish which only takes minutes to prepare. You could, if you were so inclined, go about the long process of soaking and boiling your own beans, but I find a tin much more convenient with my busy lifestyle.
Leftovers make an excellent packed lunch for work.
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 150 grams couscous
- 240 ml vegetable stock
- 1 red pepper, chopped into 1 cm squares
- 1 400 gram tin 3 bean salad in water
- 50 grams sultanas
- fresh parsley, chopped
Prep time: Cook time: Total time: Yield: Serves 6
I have entered this recipe into My Legume Love Affair, a food bloggers challenge started by Susan of The Well Seasoned Cook and hosted this month by Lisa’s Kitchen.
Lisa is also hosting No Croutons Required for July 2013 where the theme is bean salads.
My kind of salad. I’d be quite happy with a bowl of this as my main meal. Great photo.
Thank you, I’m quite pleased how it turned out.
Easy and delicious. Thanks so much for sharing with MLLA.
in the Great Lakes area we grill even through the winter time so anytime is good for a barbecue I will try your recipe but I have to improve my math skills to change from grams to ounces lol
i bought a tin of 3 bean salad a while ago and then couldn’t think what to do with it – problem now solved!
Love 3 bean salad but never thought of ‘padding it out’ with couscous so thank you!