Rajma & Couscous Salad

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.