Oh My Potluck!

Good recipes to share with friends.

Better Beans Couscous Salad

I’m on a bloggin’/bakin’ role this weekend! Holy geez. I’ve been having some pretty wicked weeks that have not allowed for too much dedicated potluck action but I’m back in the game now. So, it’s on.

Before food talk though, let me tell you what I’ve been up to… if you’re even interested.  Well, I’ve been listening to A LOT of Alt-J. I don’t think it’s healthy. I went up to Jasper National Park a couple of weeks ago and blasted the new (debut) album, An Awesome Wave, repeatedly. It’s tops on my best of 2012 list #forsure (I’ve put a lot of good mountain music on today’s playlist, by the way). Also, I was elected to the board of directors for Alberta Music, which is amazing and exciting. I’m also doing a bunch of DJ gigs around town. If you’re in Calgary on October 13th I’ll be down at the Glenbow Museum for the opening of Fairy Tales, Monsters, and Genetic Imagination. How cool is that, right?


Watch here or on youtube.

So, I’ve been a little busy.  But, I still gotta eat and socialize. So do you. Onto the food.

I’m really proud of this recipe. I came up with it using my own imagination. A lot of other recipes (as I’ve noted) have used other websites and cookbooks as inspiration but for the life of me I could not find anything that had white beans and couscous. I wanted something that offered a well-rounded side dish for vegans and bam, it came to me. This dish offers so much colours too, which is great. I might have been inspired by the beautiful pallet of autumn that is now upon us (I guess you could buy those tiny yellow or orange tomatoes and get even more colour).

I’d love your thoughts on the recipe. I think I go a bit overboard when I create my own dishes. With art, I’m minimal, but with food I just want to keep adding things. [You should see my soups! They’re epic.] Is the recipe hard to follow? Is it too much? Too little? Should I do this more often? Wait, the answer to that last one is definitely YES. Give me some feedback though. Maybe I’ll be Canada’s next top chef.

Pfft. Yeah right. I’m just going to stick to blogging and loving music for now. We’ll see where life takes me. One step at a time.

Better Beans Couscous Salad

Makes about 15 sides.

  • 3/4 cups water
  • 1/2 cup couscous
  • 1 cup cherry tomatoes, quartered (about 10 tomatoes)
  • 1/2 cup black olives, sliced
  • Juice of 1/2 a lemon (about 3 tablespoons)
  • 3 tablespoons olive oil
  • 1 green pepper, chopped (about 1 cup)
  • 1 red pepper, chopped (about 1 cup)
  • 4 cloves of garlic, minced
  • 1 14 oz can navy beans, drained and rinsed
  • 1/4 head red cabbage (about 1 1/4 cup)
  • 6 green onions, sliced (about 1/2 cup)
  • 1/2 cup fresh parsley, minced
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground pepper, or to taste
  1. In a medium saucepan bring the water with a dash of salt to a boil. Add the couscous, remove from heat and allow to sit for 15 minutes. Fluff with fork.
  2. In a large bowl combine tomatoes, olives and lemon juice.
  3. Heat olive oil in a large pan, add peppers and sauté until they just start to soften (about 2 minutes). Add navy beans and fry to warm (about 3 minutes). Add the couscous and continue to cook to allow the couscous to crisp just a bit (give it a couple minutes). Throw in the green onions, cabbage, parsley, salt and pepper. Stir to combine.
  4. Add the couscous mixture to the other ingredients. Stir it up. Tuck it away and take it to the potluck.
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2 comments on “Better Beans Couscous Salad

  1. Rae C
    September 30, 2012

    I’d like to taste this.

    • kahht
      September 30, 2012

      Maybe I can make another batch for thanksgiving dinner… or at least save you a piece from this one. It’s delish.

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This entry was posted on September 30, 2012 by in Salad, Vegan, Vegetarian and tagged , , , , .

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