Couscous and Bean Salad

Here is another great salad recipe that takes your thinking out of the box! Light and refreshing this salad offers grains, protein and some veg! Have with a glass of milk and you have got yourself a balance meal.


1/2 cup  green beans
1/2 cup diced carrots
1 sweet yellow pepper, diced
1 cup whole wheat couscous
2/3 cup each cooked or drained canned chickpeas and red kidney beans
1 green onion, thinly sliced
1/4 cup extra-virgin olive_oil
1/2 TSP grated lemon zest
3 TBSP lemon juice
1 TSP Dijon mustard
1/2 TSP each dried oregano
Pepper and salt to taste

Cut green beans into 1/2-inch pieces. In saucepan, bring 2 cups water to boil; boil green beans, carrots and yellow pepper for 2 minutes. Drain, reserving water; set vegetables aside.

In large bowl, stir couscous with 1 cup reserved water; cover and let stand for 5 minutes. Add cooked vegetables, chickpeas, kidney beans and green onion; set aside.

In small bowl, whisk together oil, lemon rind, lemon juice, mustard, oregano, salt and pepper. Pour over couscous mixture and toss to combine.

*Recipe courtesy of Canadian Living Magazine


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