1 cup hot liquid salt-reduced stock
4 lean low-fat Italian sausages, sliced in 1″ slices
4 large red or green capsicums, sliced into 8 pieces
2 cups green beans, trimmed, halved
14oz can butter beans, drained, rinsed
2 tablespoons low-fat balsamic dressing
Place couscous and hot stock in a large bowl. Cover. Set aside.
Spray pan with oil. Add sausages and cook for 1 minute. Add capsicums and stir–fry for 5 more minutes or until tender. Meanwhile, microwave beans for 2 minutes then add to the pan. Stir-fry for 5 minutes.
Fluff couscous with a fork. Combine couscous with beans, sausage mixture, salad greens and dressing.