It is a very healthy and a nutritious salad as couscous is actually a kind of wheat commonly used in Mediterranean cuisine. It is very easily available in supermarkets these days. Rajma too has a lot of health benefits as it contains fibre, vitamins and iron. So the combination of both rajma and couscous provides a balanced and a wholesome one-dish meal.
- 1/2 cup rajma (red kidney beans), soaked overnight
- 1/4 - 1/2 cup couscous (broken wheat granules)
- 1 onion, chopped
- 1 tomato, chopped
- 1-2 green chilies, chopped
- salt tot taste
- 1/2 tsp. pepper powder
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- 2 tbsp. coriander leaves, chopped
Pressure cook the rajma with enough water for 15 minutes on low flame after the first whistle. Drain when cool and keep aside.
Pour equal quantity of hot water to the couscous and cover for 10 minutes. After it has cooled down, add with the onions, tomatoes and green chilies and set aside.
Just before serving, add the salt, pepper powder, lemon juice, olive oil and coriander leaves and toss well.