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.