- Preparation time: 10
- Cooking time: 25
- Serves: 4
- 1 tbsp oil
- 1 leek, chopped
- 1 red capsicum chopped
- 2 sticks celery, chopped
- 1 carrot, diced
- 1 tbsp fresh thyme, removed from stem
- 400g can butter beans, drained and rinsed
- 1 ½ litres reduced salt vegetable stock
- 1 cup Israeli couscous
- 2 cups roughly chopped kale
- 1 lemon, zested
- Heat oil in saucepan and saute leek, capsicum, celery and carrot until soft.
- Add thyme, butter beans and stock.
- Bring mixture to the boil and then add couscous.
- Reduce heat and simmer, covered for 20 minutes or until couscous is tender.
- Add kale and lemon zest.
- Israeli couscous are giant balls of toasted semolina that are slightly chewy when cooked, available in specialty food stores.
- Pearl couscous can be substituted for the Israeli couscous, also available in the supermarket.
- 1 tbsp fresh thyme = 1 tsp dried thyme.
PER SERVE: Energy (kJ) 1358; Cal 324; Protein (g) 13.2; Fat (g) 6.2; Saturated fat (g) 0.8; Carbohydrate (g) 47.4; Sugars (g) 12.3; Fibre (g) 11.5; Sodium (mg) 1308; Potassium (mg) 937; Calcium (mg) 118; Iron (mg) 3.5.