White Bean Couscous Salad

Finally, I’m getting around to posting this couscous recipe that I served with my fish last week. Sorry…instead of an Eastery {is that even a word?} recipe, you’re getting this! However, I think it would make a great side for your Easter brunch, lunch or dinner.

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I have been making this couscous salad for over a year and have made it time and time again. It’s really easy, fairly quick and pairs well with a variety of different meals from fish to chicken. For my vegan and vegetarian friends….it also works great with veggies as the main course.

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If you’ve never had couscous, you really should give it a try. It’s kind of a cross between rice and quinoa and it has very little flavor. You can replace any grain with it and create whatever flavor you want. Read about the nutritional information for couscous, here.

 

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White Bean Couscous Salad (serves 8-10 as a side or 4 as a main course)
Ingredients:

1.5 cups whole wheat couscous
1/2 tsp turmeric
2 cups boiling water
1/2 cup pine nuts
1 (15 oz) can white beans, such as Great Northern, rinsed and drained
1 pint or about 2 cups cherry tomatoes, halved
1 tsp dried basil or 3/4 cup fresh basil, shredded

For the dressing:
3 garlic cloves, unpeeled
1/3 cup fresh lemon juice, about 1 large lemon
1/2 tsp salt
Ground pepper, be generous
3 tbsp extra virgin olive oil

Instructions:
Place the couscous and turmeric in a large bowl and pour on the boiling water, stir, and immediately cover the bowl with a lid or large plate. Allow couscous to sit for 10 minutes. Remove the lid and fluff the couscous with a fork. Let cool.

Over medium heat, toast the pine nuts and unpeeled garlic cloves in a small skillet for about 5 mins. Toss often and carefully watch because they burn easily. After the pine nuts have cooled, mix them into the couscous along with the beans, tomatoes, and basil.

Peel and mince the garlic and add it, plus all other dressing ingredients in a jar with a tight-fitting lid and shake. Pour the dressing over the couscous mixture and toss well. Let couscous sit with dressing for at least 30 minutes before serving. Serve at room temperature or chilled.

This recipe makes a large amount, but it will keep well covered and in the fridge for up to one week.
adapted from The Way the Cookie Crumbles

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Something to think about….

Have you tried couscous? What do you think about it? If you like it, I also have a Greek couscous recipe on the blog.

Happy Easter weekend!

 

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Comments

  1. says

    I’ve actually never had couscous before. I hear good things about it, but I’m thinking that I wouldn’t be a big fan of the texture – the individual grains just seem too small and … well… small 😆 That’s kind of the reason that I’ve never ventured out to try amaranth as well. Rice, on the other hand, I’m a huge fan of.
    Amanda @ .running with spoons. recently posted…. the girl i used to be .My Profile

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