About this recipe: This is a bright, cheery salad with a real Mediterranean feel and flavour. Couscous is mixed with pale green flageolet beans, then tossed with fresh green beans, tomatoes and cucumber in a piquant dressing made with sun-dried tomatoes. Serve as a main course for a delightful summer lunch.
For a vegetarian dish, simply omit the anchovies. * Make a butter bean couscous salad, using 2 cans butter beans, about 410 g each, drained and rinsed, instead of flageolet beans. Replace the green beans with 2 large peppers, 1 red and 1 green, seeded and cut into thin strips. Make the dressing with 1 tbsp pesto, the juice of 1 lemon and 1 tbsp extra virgin olive oil. To garnish, instead of eggs, anchovies and olives, grill 100 g (3½ oz) lean back bacon, then drain well and crumble it over the salad.
Couscous, made from semolina, is the staple food in many North African countries. Like other cereals, it is low in fat and high in starchy carbohydrate. * The vitamin C content in tomatoes is concentrated in the jelly-like substance surrounding the seeds. * Anchovies offer calcium and phosphorus, both essential minerals for the maintenance of healthy bones and teeth. These minerals are retained in canned anchovies.
B1, B12, C, E, iron * A, B2, B6, folate, niacin, calcium, copper, potassium, selenium, zinc