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Couscous And Bean Salad




Source of Recipe


Women Today


List of Ingredients




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.


Recipe



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