Couscous And Bean Salad
 |
Couscous tossed with green beans and plump, red cherry tomatoes in a zesty
dressing of honey, mustard and lemon.
This is a healthy, summery salad that is very easy to prepare.
|
|
Chicken Stock, page 12 (or water)
|
2 cups
|
500 mL
|
|
Couscous
|
2 cups
|
500 mL
|
|
|
|
|
|
Water
|
6 cups
|
1.5 L
|
|
Fresh whole green beans, trimmed
|
3/4 lb.
|
340 g
|
|
Ice water
|
|
|
|
|
|
|
|
Chickpeas, page 15
|
1 cup
|
250 mL
|
|
Thinly sliced red onion
|
1 cup
|
250 mL
|
|
Cherry (or grape) tomatoes, halved
|
2 cups
|
500 mL
|
|
Chopped fresh sweet basil (or 3/4 - 3 1/2 tsp., 4 - 17 mL dried)
|
1 - 5 tbsp.
|
15 - 75 mL
|
|
|
|
|
|
LEMON MUSTARD DRESSING
|
|
|
|
Finely grated lemon zest
|
1 tsp.
|
5 mL
|
|
Lemon juice (fresh is best)
|
1/2 - 2/3 cup
|
125 - 150 mL
|
|
Liquid honey
|
1/4 cup
|
60 mL
|
|
Grainy mustard
|
2 tbsp.
|
30 mL
|
|
Olive (or canola) oil
|
2 tbsp.
|
30 mL
|
|
Ground cumin (optional)
|
1/4 - 1 tsp.
|
1 - 5 mL
|
|
Pepper
|
1/4 tsp.
|
1 mL
|
Measure stock into medium saucepan. Bring to a boil. Add couscous. Stir. Remove
from heat. Cover. Let stand for 5 minutes. Fluff with fork.
|
Measure water into large saucepan. Bring to a boil. Add green beans. Boil
for 2 to 3 minutes until bright green. Drain. Place in large bowl of ice water. Let stand for 10 minutes. Drain. Transfer to very large bowl.
|
Add couscous and next 4 ingredients. Toss.
|
Lemon Mustard Dressing: Combine all 7 ingredients in jar with tight-fitting
lid. Shake well. Makes about 1 cup (250 mL) dressing. Drizzle over couscous mixture. Toss. Makes
about 10 cups (2.5 L).
|
1 cup (250 mL):
251 Calories; 4 g Total Fat (2.3 g Mono, 0.7 g Poly, 0.6 g Sat); trace Cholesterol; 46 g Carbohydrate; 5 g Fibre; 8 g Protein; 63 mg Sodium
|
Reprinted with permission from Heart-Friendly Cooking © Company's Coming Publishing Limited
|
|
Newsletter
Enter your email here to subscribe:
