AFC Bournemouth
In the Hospitality and Events team's latest delectably delicious dish, there's a healthy and protein-rich salad for you to create at home.
Ingredients - Makes One Portion
- 130g Kidney red beans
- 130g Sweetcorn
- 1 tsp Cumin
- ½ tsp Chilli powder
- 1 x Spring onion, chopped roughly
- 20g Couscous
- 20g Water
- 2 x Tomatoes, quartered
- 1 x Gem lettuce, roughly chopped
- 2 x tsp Garlic olive oil
- Salt and pepper
Method
- Pre-fry the kidney beans in a splash of garlic olive oil over a medium heat
- Add the chilli and cumin powder and cook for a few minutes until the skin of the kidney beans starts to split
- Season with salt and pepper to taste, then add your roughly chopped spring onions and cook for a couple of minutes until softened
- Remove from the heat and then add the couscous, stirring to coat it in all the ingredients in your pan
- Add the water and stir, then leave for a few minutes for the couscous to plump up
- Season the couscous to taste then combine the sweetcorn, tomatoes and the baby gem lettuce in a bowl
- Mix and dress with a little garlic olive oil
- Serve!
