| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Vegetarian |
Vegetarian, Low fat, Salads |
1 |
Servings |
INGREDIENTS
| 250 |
|
Grammes (about 1 cup) |
|
|
Cous-cous |
| 2 |
|
Beef tomatoes |
|
sm |
Bunch spring onions |
|
|
(scallions) |
| 1 |
|
Tin red kidney or other |
|
|
Beans |
| 1 |
sm |
Tin sweetcorn |
| 1/2 |
|
Red sweet (bell) pepper, |
|
|
Chopped |
|
|
Lemon juice |
| 1/2 |
tb |
Olive oil (optional) |
|
|
Seasoning |
INSTRUCTIONS
Soak the cous-cous in about double its volume of boiling water, until all
the water is absorbed. Peel and chop the tomatoes and onions, and drain
the sweetcorn and beans (you will probably want to rinse the latter). Mix
everything together, season and dress with lemon juice, and possibly 1/2
tablespoon of olive oil for the flavour - it makes so much salad that it
really doesn't up the % CFF too much.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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