This Healthy Bean and Couscous Salad is a flavour explosion that leaves your taste buds cheering. I kid you not, it’s delicious!
Healthy Bean and Couscous Salad
Prep time: 25 minutes
Cook time: 10 minutes
Yield: 8-10 servings
Ingredients
1 ¼ cups Israeli Couscous
1 ¾ cups low sodium vegetable broth
15 oz can garbanzo beans, rinsed + drained
15 oz can black beans, rinsed + drained
1 small shallot, finely chopped or ½ cup green onion, thinly sliced
1 cup unpeeled English cucumber, diced
1½ pint container grape tomatoes, quartered
1 cup carrots, diced
¼ cup fresh parsley, finely chopped
⅓ cup white balsamic vinegar
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
⅓ cup extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
Instructions
Pour the vegetable broth and couscous into a large saucepan. Bring to a boil, lower heat to simmer, cover and cook for 10 minutes until it’s just tender. Drain. Rinse with cold water to cool.
Transfer drained and cooked couscous to a large bowl. Add garbanzo beans, black beans, cucumber, tomatoes, parsley and diced carrots.
Whisk vinegar, cumin, chili powder, salt, pepper and minced garlic in a small bowl. Whisk in extra virgin olive oil.
Pour dressing over the couscous and vegetables. Stir gently to coat all ingredients.
Serve at room temperature or chill in refrigerator before serving.
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