Cook time: 25 minutes
couple, family
You can either place everything in a bowl and toss it together or lay it all out in a bowl and drizzle over with the dressing.
^If you’re on the gluten-free plan, we have given you red rice. Cook in lightly salted boiling water for 18-22 minutes until soft.
*Parsley is a shared ingredient, use half for this dish.
Bring a large pot of salted water to the boil.
Peel the corn and cook in boiling water for about 7 minutes.
While the corn is cooking.
Cut the tops off the green beans.
Remove the corn from the water and set aside. Keep the water on.
Cook the green beans in boiling water for 1 minute, then remove them using tongs, leave the water on.
Add the couscous to the pot and cook for 12 minutes, or until tender. Strain and allow to cool slightly.
Cut the cherry tomatoes in half.
Open and strain the tinned white beans. Toss with a pinch of salt and pepper.
Cut the kernels off the cooked corn.
Cut the cucumber into thin half-moons.
Cut the green beans in half.
Cut the cheeks off the green olives.
Remove the parsley leaves from the stalk and roughly chop.
Place in a blender along with the avocado flesh, garlic yoghurt and water.
Add a pinch of salt and blend until smooth. Add more water, if needed. Taste and adjust the salt as needed.
Place everything in a bowl. Add half the dressing and toss. Serve immediately with extra dressing on the side.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!