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

This flavorful couscous salad works as a vegetarian main dish or a side that pairs well with almost anything!
Author: Kim

Ingredients

  • cups 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 (about 2 cups) cherry or grape 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 teaspoon salt
  • Ground pepper, be generous
  • 3 tablespoons 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.
  • Meanwhile, 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.
  • For the dressing: 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.

Notes

Like any pasta salad, couscous salad will last about 5 days in the refrigerator. Refresh the flavors by adding an extra dash of salt or pepper.
It’s not recommended to freeze couscous because freezing pasta will result in a mushy texture once it is thawed out. 
*Use a light tasting olive oil as some extra virgin olive oils can have a bitter taste.
Serving: 1serving, Calories: 240kcal, Carbohydrates: 30g, Protein: 6g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Sodium: 152mg, Potassium: 263mg, Fiber: 3g, Sugar: 2g, Vitamin A: 496IU, Vitamin C: 12mg, Calcium: 18mg, Iron: 1mg

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