How to Make Eating on a Dime Couscous and three-bean salad

How to Make Eating on a Dime Couscous and three-bean salad Delicious, fresh and tasty.

Couscous and three-bean salad. Many a potluck or summer cookout has been graced with a bowl of three-bean salad, and I have to confess that I usually skip right over it. The combination of beans and herbs just never really tasted all that exciting to me, so to jazz things up and make it more substantial, I tinkered with the recipe and added chewy pearl couscous and a ton of fresh herbs to this picnic classic. Add cooked vegetables, chickpeas, kidney beans and green onion; set aside.

The key to this flavorful salad is dressing the couscous and beans while still warm; they absorb the dressing and really make the whole dish much tastier.

By: The Canadian Living Test Kitchen.

It makes a great side dish or topping.

You can have Couscous and three-bean salad using 15 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Couscous and three-bean salad

1. Prepare 1/2 cup of green beans.

2. Prepare 1/2 cup of carrots, chopped.

3. You need 1/2 cup of yellow pepper.

4. It’s 1 cup of instant couscous.

5. Prepare 1 cup of broth from veggies.

6. Prepare 1 of green onion.

7. You need 2/3 cup of drained chick peas.

8. Prepare 2/3 cup of drained kidney beans.

9. Prepare of dressing.

10. It’s 1/4 cup of olive oil, extra virgin.

11. Prepare 1 of zest of lemon grine.

12. It’s 3 tbsp of lemon juice.

13. Prepare 1 tbsp of deijon mustard.

14. Prepare 1 tsp of oregano.

15. Prepare 1 of salt and pepper to taste.

While the beans and couscous are cooking, prepare the remaining ingredients.

Black Bean and Couscous Salad Black Bean and Couscous Salad.

Cover the pot and remove from heat.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.

Couscous and three-bean salad instructions

1. Cook all veggies. Use a cup of the veggie broth over the couscous and stir. Cover with plastic and let it steam for 5 minutes. Fluff couscous with a fork..

2. Add all the veggies and beans and stir..

3. Prepare dressing by stiring all ingridents together. Pour over salad. **note. The longer the dressing sits, the more flavour. I suggest putting it in fridge for an hour before serving..

Add green onions, red pepper, cilantro, corn and beans, and toss to coat.

Fluff the couscous well, breaking up any chunks.

Fluff the couscous with a fork to break the couscous apart.

In a large salad bowl toss together the couscous, carrot, spinach and the avocado.

Crisp greens, tender chicken, juicy tomatoes, peppers, and mushrooms, are tossed together with warm, nutty couscous and a paprika dressing to make this Summer Israeli Couscous Salad.