Couscous & Kidney Bean Salad
The last recipe post on Feeding Your Appetite – Summer Panzanella Salad was a real crowd pleaser. I got a lot of delighted followers messaging me for recipes of other wholesome and nutritious salads. Trying to beat the heat and aspiring to look great in upcoming holiday photographs have probably led to these overwhelming requests for salad recipes.
Ask and you shall receive! Without further adieu it’s time to present another one of our favorite salads. This Couscous and Kidney Bean Salad is a wholesome and nutritious salad. It
can be enjoyed as a one-pot summer meal or as a side to a hearty stew or light soup. Fluffy couscous, protein rich kidney beans (or black beans) and crunchy, colorful bell peppers are tossed together in a tangy dressing. A dash of cumin and cayenne add the perfect hint of earthiness associated with a classic couscous dish.
can be enjoyed as a one-pot summer meal or as a side to a hearty stew or light soup. Fluffy couscous, protein rich kidney beans (or black beans) and crunchy, colorful bell peppers are tossed together in a tangy dressing. A dash of cumin and cayenne add the perfect hint of earthiness associated with a classic couscous dish.
This salad is an explosion of flavors and textures; a treat for both the eyes and taste buds. It will satiate your palette and your appetite while keeping you on track with those summer body goals.
Couscous & Kidney Bean Salad Recipe
Recipe adapted from All Recipes: Black Bean and Couscous Salad
Time: 30 minutes
Yield: 4 servings
Recipe adapted from All Recipes: Black Bean and Couscous Salad
Time: 30 minutes
Yield: 4 servings
Ingredients:
1 cup low sodium chicken or vegetable broth
½ teaspoon salt
1 cup uncooked couscous
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon red wine vinegar
1 teaspoon ground cumin
¼ teaspoon cayenne powder or red chili powder
2 cups cooked kidney beans (See note)
½ cup scallions, whites and greens chopped
¾ cup red bell pepper, seeded and chopped
¾ cup yellow bell pepper, seeded and chopped
2 tablespoons fresh cilantro, chopped
1 jalapeno seeded and diced (optional)
Salt and pepper to taste
1 cup low sodium chicken or vegetable broth
½ teaspoon salt
1 cup uncooked couscous
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon red wine vinegar
1 teaspoon ground cumin
¼ teaspoon cayenne powder or red chili powder
2 cups cooked kidney beans (See note)
½ cup scallions, whites and greens chopped
¾ cup red bell pepper, seeded and chopped
¾ cup yellow bell pepper, seeded and chopped
2 tablespoons fresh cilantro, chopped
1 jalapeno seeded and diced (optional)
Salt and pepper to taste
Notes:
- You can substitute canned kidney or canned blacks beans for the boiled ones. Just make sure you rinse and drain them thoroughly.
- This is a great do-ahead salad. It can be made up to 24 hours before. Just hold on adding the cilantro till when you are ready to serve the salad.
Method:
- Cook the couscous: In a medium sauce pan with a lid bring the water to a boil. Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous. Cover the pan and let it sit for 10 minutes or until all the water is absorbed and the couscous is tender. Now use a fork to fluff the couscous and set aside.
- Make the dressing: In a small bowl whisk together the olive oil, lime juice, red wine vinegar, ground cumin and cayenne. Set aside.
- Assemble the salad: Place the couscous in a large salad-serving bowl. To this add the cooked kidneys beans, scallions, bell peppers, cilantro and jalapeno. Toss with the dressing. Season it with salt and pepper. Let the salad sit for 20-30 minutes for all the flavors to blend well together. Serve at chilled or at room temperature.
Meal ideas:
This salad is a great dish to serve along with a Moroccan Chickpea and Spinach Soup.
This salad is a great dish to serve along with a Moroccan Chickpea and Spinach Soup.
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