Mixed Bean And Vegetable Couscous Salad Recipe

Name: Mixed Bean And Vegetable Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COUSCOUS:; 1 1/2 CUPS WATER; 1 TBSP INSTANT VEGETABLE OR CHICKEN STOCK.; 1 1/2 TBSP OIL; 1 CUP COUSCOUS; VEGETABLES:; 1/2 SEEDLESS CUCUMBER, SKINNED AND DICED; 8 SUN-DRIED TOMATOES,CHOPPED OR FRESH TOMATOES DICED; 1/2 GREEN PEPPER, DICED; 1/2 RED PEPPER, DICED; 1/2 YELLOW PEPPER, DICED; 1/2 CUP BLACK OLIVES, PITTED AND CHOPPED (OPTIONAL); 1/2 BUNCH OF GREEN ONIONS OR SHALLOTS, CHOPPED; 1/2 BUNCH OF PARSLEY, CURLEY OR ITALIAN FLAT LEAF; 1 CAN MIXED BEANS WITH CHICK PEAS ( MAY USE JUST CHICK PEAS); 1/2 BUNCH CILANTRO (OPTIONAL); DRESSING:; 2 TBSP RED WINE VINAGER; 1/4 CUP OLIVE OIL; 1 LARGE GARLIC CLOVE,MINCED; 3/4 TSP CURRY POWDER; 3/4 TSP GROUND CUMIN; PINCH DRIED OREGANO; PINCH DRIED BASIL; FRESHLY GROUND PEPPER; 1/2 TSP SEA SALT; JUICE OF 1/2 LEMON

Servings: persons

COUSCOUS:
1 1/2 CUPS WATER
1 TBSP INSTANT VEGETABLE OR CHICKEN STOCK.
1 1/2 TBSP OIL
1 CUP COUSCOUS
VEGETABLES:
1/2 SEEDLESS CUCUMBER, SKINNED AND DICED
8 SUN-DRIED TOMATOES,CHOPPED OR FRESH TOMATOES DICED
1/2 GREEN PEPPER, DICED
1/2 RED PEPPER, DICED
1/2 YELLOW PEPPER, DICED
1/2 CUP BLACK OLIVES, PITTED AND CHOPPED (OPTIONAL)
1/2 BUNCH OF GREEN ONIONS OR SHALLOTS, CHOPPED
1/2 BUNCH OF PARSLEY, CURLEY OR ITALIAN FLAT LEAF
1 CAN MIXED BEANS WITH CHICK PEAS ( MAY USE JUST CHICK PEAS)
1/2 BUNCH CILANTRO (OPTIONAL)
DRESSING:
2 TBSP RED WINE VINAGER
1/4 CUP OLIVE OIL
1 LARGE GARLIC CLOVE,MINCED
3/4 TSP CURRY POWDER
3/4 TSP GROUND CUMIN
PINCH DRIED OREGANO
PINCH DRIED BASIL
FRESHLY GROUND PEPPER
1/2 TSP SEA SALT
JUICE OF 1/2 LEMON

1
COUSCOUS:
2
BRING WATER, INSTANT STOCK AND OIL TO A BOIL IN A MEDIUM-SIZES SAUCEPAN. ADD COUSCOUS. STIR AND RETURN TO A BOIL. COVER POT, TURN HEAT DOWN IMMEDIATELY TO SIMMER. SIMMER FOR 2 MINUTES. TAKE OFF BURNER AND STAND FOR 10 MINUTES THEN FLUFF WITH FORK. COOL
3
PLACE ALL VEGETABLES IN LARGE BOWL.
4
IN A GLASS JAR, PLACE ALL INGREDIENTS FOR DRESSING. SHAKE WELL.
5
ADD COUSCOUS TO VEGETABLES AND POUR ALL DRESSING ON TOP. TOSS WELL.
6
REFIGERATE UNTIL READY TO SERVE.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 27 ingredients. The key ingredients include: COUSCOUS:, 1 1/2 CUPS WATER, 1 TBSP INSTANT VEGETABLE OR CHICKEN STOCK., 1 1/2 TBSP OIL, and more.

Yes, Mixed Bean And Vegetable Couscous Salad 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.

Mixed Bean And Vegetable Couscous Salad

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