Lemon, Pea & White Bean Pearl Couscous
Dinner · Mediterranean · Ready in 14 min · Serves 2
Pearl couscous simmered with peas, cannellini beans and spinach, finished with lemon and dill. A vegan dinner with 22g of protein in fourteen minutes.
Per serving
- Calories
- 511
- Protein
- 22 g
- Carbs
- 81 g
- Fat
- 11 g
- Fibre
- 14 g
Vitamins and minerals, % of a day’s needs
- Iron31%
- Vitamin D0%
- B120%
- Zinc22%
- Magnesium30%
- Omega-315%
- Folate31%
- Calcium18%
- Potassium20%
- Vitamin C46%
- Riboflavin15%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 120 g Pearl couscous (moghrabieh)
- 200 g Cannellini beans (tinned)
- 150 g Peas
- 80 g Fresh spinach
- 40 g Spring onion, sliced
- 10 g Garlic, sliced
- 25 ml Lemon juice
- 20 ml Olive oil
- 10 g Fresh dill, chopped
- 1 tsp Black pepper
- 350 ml Boiling water
Method
- 1
Warm 20ml olive oil in a saucepan over medium-high heat and toast the 120g pearl couscous with the 10g sliced garlic for 1 minute, stirring, until the grains smell nutty.
- 2
Pour in 350ml boiling water, drop to medium heat and simmer for 7 minutes, stirring once or twice, until the couscous is tender and most of the water has gone.
- 3
Stir in the 150g peas and 200g drained cannellini beans and cook for 2 more minutes over medium heat, until the peas are bright and hot through.
- 4
Take the pan off the heat, fold in the 80g fresh spinach, 40g sliced spring onion, 25ml lemon juice, 10g chopped dill and 1 tsp black pepper, and stir until the spinach has just wilted.
