Bean and couscous salad
A low protein dish that is easy to prepare. It makes a great lunch time meal and is low in potassium, phosphate and salt.
Chef
Ingredients
1 tablespoon olive oil
1 red onion, finely chopped
150g couscous
240ml low salt vegetable stock
1 red pepper, chopped into 1cm pieces
400g tin three bean salad, in water
10g fresh parsley, chopped (optional)
Method
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Step 1
Chop the onion and pepper and set aside.
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Step 2
Make the vegetable stock and measure the couscous. Stir the hot vegetable stock into the couscous, cover and leave to sit for five minutes.
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Step 3
Heat the olive oil in a small pan. Sauté the onion on a low heat for five minutes or until soft, then remove the pan from the heat.
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Step 4
Uncover the couscous and use a fork to fluff it up. Add the cooked onion and fresh pepper, then drain the bean salad and add to the couscous. Stir gently until well mixed. If using parsley, sprinkle it over the salad before serving.
Food facts
The main sources of carbohydrate in this dish come from the couscous and beans. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.
Beans do contain potassium and phosphate, but when using the amount in this recipe, the overall levels are low. If you have been prescribed a phosphate binder, ensure you take them with this dish.
This recipe is low in protein which is great for people who have been advised to reduce their protein. If you have been advised to increase your protein, you may wish to add a small tin of tuna. Look for tuna in spring water and drain before use.
Use buckwheat or quinoa and a gluten-free vegetable stock for a gluten-free option.
This dish keeps well and can be stored in the fridge for up to 3 days.