You can proudly unveil this lunch at work, Chef! Fluffy couscous is dotted with fresh greens, rich butter beans, cucumber half-moons, & sweet piquanté peppers. Finished with dollops of dill yoghurt and crunchy walnuts.
Walnut, Butter Bean & Dill Salad
Walnut, Butter Bean & Dill Salad
with piquanté peppers
Hands on Time: 5 - 8 minutes
Overall Time: 10 - 15 minutes
Ingredients:
- Butter Beans
- Couscous
- Cucumber
- Fresh Dill
- Low Fat Plain Yoghurt
- Piquanté Peppers
- Salad Leaves
- Walnuts
From your kitchen:
- Salt & Pepper
- Water
- Oil (cooking, olive or coconut)
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 50ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
DILL YOGHURT
In a bowl, combine the yoghurt, ½ the chopped dill, and seasoning.
LOADED COUSCOUS LUNCH
Add the rinsed beans, the shredded leaves, the cucumber half-moons, and the drained peppers to the fluffy couscous. Season. Dollop over the dill yoghurt. Scatter over the nuts.
Couscous - 50ml
Low Fat Plain Yoghurt - 40ml
Fresh Dill - 3g
Butter Beans - 60g
Salad Leaves - 40g
Cucumber - 50g
Piquanté Peppers - 20g
Walnuts - 20g
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
DILL YOGHURT
In a bowl, combine the yoghurt, ½ the chopped dill, and seasoning.
LOADED COUSCOUS LUNCH
Add the rinsed beans, the shredded leaves, the cucumber half-moons, and the drained peppers to the fluffy couscous. Season. Dollop over the dill yoghurt. Scatter over the nuts.
Couscous - 100ml
Low Fat Plain Yoghurt - 80ml
Fresh Dill - 5g
Butter Beans - 120g
Salad Leaves - 80g
Cucumber - 100g
Piquanté Peppers - 40g
Walnuts - 40g
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
DILL YOGHURT
In a bowl, combine the yoghurt, ½ the chopped dill, and seasoning.
LOADED COUSCOUS LUNCH
Add the rinsed beans, the shredded leaves, the cucumber half-moons, and the drained peppers to the fluffy couscous. Season. Dollop over the dill yoghurt. Scatter over the nuts.
Couscous - 150ml
Low Fat Plain Yoghurt - 125ml
Fresh Dill - 8g
Butter Beans - 180g
Salad Leaves - 120g
Cucumber - 150g
Piquanté Peppers - 60g
Walnuts - 60g
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
DILL YOGHURT
In a bowl, combine the yoghurt, ½ the chopped dill, and seasoning.
LOADED COUSCOUS LUNCH
Add the rinsed beans, the shredded leaves, the cucumber half-moons, and the drained peppers to the fluffy couscous. Season. Dollop over the dill yoghurt. Scatter over the nuts.
Couscous - 200ml
Low Fat Plain Yoghurt - 160ml
Fresh Dill - 10g
Butter Beans - 240g
Salad Leaves - 160g
Cucumber - 200g
Piquanté Peppers - 80g
Walnuts - 80g
Woolies Products in this dish
