Chickpea and kidney bean salad with red peppers and rocket leaves

Updated at: Thu, 17 Aug 2023 00:13:56 GMT

Step 1

In a large bowl, add the warm water, the butter and mix, then empty the couscous into the bowl and stir. Cover tightly with cling film and leave to stand for 10-15 minutes to ensure all the stock has been absorbed.

Step 2

Meanwhile, place a medium pan on a medium heat and add 4 sprays of oil spray. Add the chickpeas to the pan and cook for 2 minutes, stirring occasionally until chickpeas are golden brown and then set aside.

Step 3

Add the kidney beans to a medium sized bowl and cover the beans with boiling water. Leave to stand for 1 minute and then drain and set aside.

Step 4

Remove the cling film from the couscous and using a fork, break up any clumps and fluff up.

Step 5

Then, mix in the kidney beans, chickpeas, red peppers, rocket leaves, olive oil and end with a squeeze of lemon juice over the top.

Step 6

Serve and enjoy

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