Israeli couscous isn't actually couscous at all, just pearls of toasted pasta... and it makes a novel addition to a lunchtime salad.
- Prep Time20 Minutes
- Cook Time Minutes
- Ready In Time20 Minutes
Ingredients
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1 cup Israeli couscous (look for it at your natural food store or at the Bulk Barn)
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1 can black beans, rinsed and drained
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handful of cherry tomatoes
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1 red pepper, cut into bite-sized pieces
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2 green onions, chopped
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1/3 cup cilantro, chopped
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Dressing
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2 tb olive oil
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2 tb lime juice
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pinch of salt
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pinch of freshly ground pepper
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Salad toppings
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1/2 chopped avocado, tossed with lime juice
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pickled hot banana pepper rings, chopped
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Directions
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Cook the Israeli couscous like you would pasta. Bring it to a boil in lightly salted water, reduce heat, and continue to cook about 8-10 minutes or until tender. Drain and rinse under cold water. Set aside.
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Add the black beans, tomatoes, red pepper, green onions, and cilantro. Stir gently to combine.
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Mix dressing and pour over salad.
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Serve in a bowl, topped with avocado and hot peppers.
Notes & Tips
Notes & Tips:
This recipe is very forgiving. You can add your favourite ingredients (diced carrot, mint, basil, almonds) and it will taste good every time. It will keep in the fridge for about 5 days.