Bean salad with couscous

Light Salad with Couscous and Beans: A Vegan Delight

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Today, I present to you a light salad, perfect for those who are fasting or for vegetarians. This salad combines fluffy couscous with beans, fresh parsley, and a splash of lemon juice, resulting in an explosion of flavors and textures. The addition of baby carrots enriches not only the taste but also the appearance of the dish, giving it a touch of sweetness and vibrant color.

The History of Couscous and Bean Salad

Over time, salads have evolved as versatile dishes, adapted to various cultures and preferences. Couscous, a staple ingredient in many cuisines, comes from grains, while beans are an excellent source of plant-based protein. This simple and quick recipe is not only delicious but also nutritious, providing a complete and satisfying meal.

Necessary Ingredients

- 1 can (500 g) of beans (mixed with chickpeas for extra flavor)
- 3/4 cup of couscous
- 1 handful of fresh green parsley
- Salt and pepper, to taste
- Juice from 1/2 lemon (or more, to taste)
- 1 handful of baby carrots
- Green or red onion (optional, to taste)

Preparation Steps

1. Cook the Couscous: In a small pot, add 1 cup of water and a pinch of salt. Place on the stove and bring to a boil. When the water starts to boil, add the couscous and stir gently. Remove the pot from the heat, cover it, and let it sit for 5 minutes or until the water is fully absorbed. Then, drain the couscous to remove excess water and let it cool.

2. Cook the Carrots: In another pot, bring water to a boil. Add the baby carrots and boil for 3-4 minutes, until they are slightly soft but still crunchy. Once done, remove them from the water and let them cool.

3. Prepare the Parsley: Rinse the parsley well under cold water, then dry it with a kitchen towel. Chop it finely to release the flavors more easily.

4. Combine the Ingredients: In a large bowl, add the cooled couscous, drained and rinsed beans, halved baby carrots, and chopped parsley.

5. Season: Sprinkle salt and pepper to taste. Squeeze the juice from 1/2 lemon and gently mix everything to combine the flavors.

6. Optional: If desired, you can add a small finely chopped red onion or a few green onion stalks for an extra touch of freshness and crunch.

7. Enjoy: Let the salad sit in the refrigerator for 10-15 minutes before serving, so the flavors can meld perfectly.

Serving Suggestions and Variations

This salad can be served as is or alongside warm pita bread. If you prefer a more intense flavor, you can add a drizzle of high-quality olive oil, or use spices like cumin or paprika to give it an exotic twist.

For a heartier version, you can add diced avocado or sliced green olives. Additionally, a handful of toasted nuts or pumpkin seeds can add a crunchy and nutritious element.

Nutritional Information and Benefits

This salad provides a healthy dose of protein and fiber, thanks to the beans and couscous. It is an excellent choice for a light yet nourishing meal, considering that one serving contains approximately 300 calories, offering a balance between healthy carbohydrates and plant-based proteins.

Frequently Asked Questions

- Can I use other types of beans? Absolutely! You can use white, black beans, or even lentils, depending on your preferences.
- How can I store the salad? The salad can be stored in the refrigerator in an airtight container for 2-3 days. It’s perfect for quick lunches.
- Is the salad vegan? Yes, all ingredients are vegan, making it suitable for a vegetarian or vegan diet.

Conclusion

This light salad with couscous and beans is not only a healthy choice but also a versatile recipe that can be adapted to individual preferences. Try making it and enjoy a delicious dish full of color and flavor. Bon appétit!