Couscous 3 Bean Salad: July 24, 2019 Week 4

Prep Time: 25 mins   Total Time: 25 mins   Serves: 8 servings

Ingredients:   Adapted from themediterraneandish.com

2 cups cooked couscous

1 15-oz can kidney beans, drained and rinsed

1 15-oz can cannellini beans, drained and rinsed

1 15-oz can garbanzo beans (chickpeas), drained and rinsed

1 green bell pepper, cored and chopped

1 red bell pepper, cored and chopped

1/2 English cucumber, diced

1 cup chopped red onions

1 1/2 tbsp capers

1 cup chopped fresh parsley

10–15 fresh mint leaves, torn or gently chopped

10–15 fresh basil leaves, torn or gently chopped

Dressing: 

1 tbsp garlic scape pesto

2 tbsp lemon juice

1 tsp sugar

1/4 cup extra virgin olive oil

Salt and black pepper

Preparation:

Cook couscous based on package directions. Spread couscous on a baking sheet to cool.

In a large mixing bowl, combine the cooled couscous, beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.

In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.

Add the vinaigrette to the salad bowl. Toss to coat.

For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.