Serves 2
20 min
Giant Whole Wheat Couscous and Butter Bean Salad
Recipe GLPR7cb1e05a0d4861
A hearty and nutritious salad featuring tender giant couscous, creamy butter beans, and fresh leafy kale, all brought together with a bright lemon-olive oil vinaigrette and topped with sweet cherry tomatoes. This colorful dish makes an excellent side or light main course.
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Ingredients
1 can (15 oz) butter beans, drained and rinsed
100 g cherry tomatoes, washed and halved
1 cup giant couscous (uncooked)
1 cup curly kale leaves, washed
1 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil, divided
Salt and black pepper to taste
Fresh basil leaves for garnish
Directions
Bring a pot of salted water to a boil and add the giant couscous. Cook for 6-8 minutes until tender yet still slightly firm to the bite. Drain well and set aside.
While the couscous cooks, heat 1 Tbsp of olive oil in a medium pan over medium-low heat. Add the drained butter beans and warm gently for 2-3 minutes, stirring occasionally. Season lightly with salt and pepper.
In a small bowl, whisk together the remaining 2 Tbsp of olive oil and the fresh lemon juice. Place the kale in a large mixing bowl and pour the dressing over it. Gently massage the kale with your hands for 1-2 minutes until slightly softened.
Add the cooked and drained couscous to the kale, along with the warmed butter beans and halved cherry tomatoes. Toss everything together gently until well combined. Taste and adjust seasoning with additional salt and pepper as needed.
Divide the salad between two serving bowls or plates. Roughly chop a small handful of fresh basil leaves and scatter generously over the top of each serving before serving.
