Couscous And Mung Bean Salad With Golden Beets And

Name: Couscous And Mung Bean Salad With Golden Beets And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups couscous; 1 cup mung beans; 2 1/4 ounces pine nuts; 3 golden beets, sliced; 3 stalks beet leaves, roughly chopped; 1/2 onion, diced; 6 garlic cloves; 6 ounces portabella mushrooms, sliced; 6 ounces plum tomatoes, halved; 1 lemon, juiced and zested; 1 tablespoon butter, vegan; 1 tablespoon italian seasoning; 2 tablespoons nutritional yeast; salt and pepper

Servings: persons

1 1/2 cups couscous
1 cup mung beans
2 1/4 ounces pine nuts
3 golden beets, sliced
3 stalks beet leaves, roughly chopped
1/2 onion, diced
6 garlic cloves
6 ounces portabella mushrooms, sliced
6 ounces plum tomatoes, halved
1 lemon, juiced and zested
1 tablespoon butter, vegan
1 tablespoon italian seasoning
2 tablespoons nutritional yeast
salt and pepper

1
Bring 3 cups water and 1 cup mung beans to simmer in a covered pot approximately 25-30 minutes until beans are soft. Add 2 cups water and 1 1/2 cup couscous to another pot and simmer uncovered for 8-10 minutes until tender. Combine, set aside and allow to cool.
2
Toast pine nuts in skillet until lightly brown and set aside. Add 1 tsp butter to the skillet and add the diced onion. Allow to cook until lightly browned and add the mushrooms. Cook until the mushrooms have reduced to half the size and are tender. Add the remaining vegetables except the beets and cook until tender.
3
In the meantime, boil the sliced beets 8-10 minutes until tender. Once cooked, add to the skillet along with the remaining ingredients, including the butter.
4
Combine couscous/mung bean mixture, pine nuts, and vegetable mixture. Season with salt and pepper to taste. Serve with nutritional yeast sprinkled on top.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups couscous, 1 cup mung beans, 2 1/4 ounces pine nuts, 3 golden beets, sliced, and more.

Yes, Couscous And Mung Bean Salad With Golden Beets And Greens falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Couscous And Mung Bean Salad With Golden Beets And Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions