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.
Couscous is a remarkably easy grain to prepare too – as Bintu points out in her how-to post How to Cook Couscous. It should be a staple in every storecupboard, I believe!
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