Chef, recipe developer and cook book author Zanele @cookingwithzanele on IG blesses us with this refreshing recipe .

Cous Cous Salad in a Consol Glass Jar♥️ 1 cup of cous cous

410 g Chick Peas, drained

410 g Butterbeans, drained

410 g Kidney beans, drained

65 ml parsley, finely chopped

Salt and Freshly Ground black pepper

30 ml olive oil
Juice of 1 lemon
2 medium carrots, chopped
200 g cherry tomatoes, sliced in half
Handful sliced red cabbage
Lettuce leaves, washed, rinsed and drained

Salad Dressing

60ml mayonnaise

15ml lemon juice

15ml wholegrain mustard

5ml of Olive Oil

5ml of White Balsamic Vinegar

Salt and Pepper for taste
Method:
Wash the cous cous in several changes of water until the water runs clear.

Place into a bowl and cover the cous cous in fresh cold water and allow it to soak for about an hour until soft.

Drain the cous cous through a clean tea towel. Squeeze the tea towel to remove all the water and set aside.

Rinse the chick peas, kidney beans and the butter beans in fresh water and drain well.

Place the chick peas, kidney beans and the butter beans into a bowl, then add the chopped parsley and toss.

Drizzle the olive oil and the lemon juice over the beans and season with salt and pepper to taste

Evenly divide the salad ingredients between four mason jars as follows:
Layer the cous cous into the 500ml Consol Glass Jars

Next layer carrots, then red cabbage

Now layer the mixed beans

Finally, top with lettuce leaves and cherry tomatoes

Seal the Consol Glass Jars and place in the fridge until serving.
Just before serving, pour the dressing into salad, shake the jars such that the dressing and salad ingredients toss together.