Looking for a simple and quick lunch idea? Try couscous with chickpeas, with black eyes peas and now kidney beans. This salad is healthy and quick to make. The salad is also vegan as it doesn’t have any dairy or egg dressings.
Course: Salad, Snack
Cuisine: continental, Indian
Author: Mina Joshi
1 cup couscous
½ cup ready kidney beans
1 small potato –(chopped into cubes)
1 small carrot – (chopped into cubes)
½ capsicum (chopped into small cubes)
3-4 slices cucumber
2 cloves garlic
½ juice of fresh lemon
Salt and pepper to taste
Chili powder to taste
Dhana jiru (ground cumin and coriander mixture) to taste
2 sliced fresh hot green chilies
1 tsp oil
3-4 cherry tomatoes (halved) and a few apple slices to garnish
Soak the couscous following the instructions on the package.
Chop and wash the potatoes, capsicum, carrots. Also wash the ready cooked kidney beans. Heat the oil and add the vegetables and kidney beans. Also add half the green chilies. Add the salt, chili powder, dhana jiru and mix well. Add a couple of teaspoons of water and cover the saucepan. Allow the potatoes and carrots to soften.
Once the vegetables are cooked, add the cous cous and lemon juice and mix.
Taste and garnish with pepper, tomatoes, apple slices, cucumber etc. and enjoy.