Garden Couscous and Black Bean Salad

Garden Couscous and Black Bean Salad Recipe - Vegetarian Delight

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Garden Couscous and Black Bean Salad is a refreshing and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. Packed with fresh vegetables, protein-rich black beans, and flavorful herbs, this salad is sure to be a hit with your family and friends.

History

Couscous is a traditional North African dish made from tiny grains of steamed semolina. It is commonly served as a side dish or as a base for stews and salads. Black beans are a staple in Latin American cuisine and are known for their high protein and fiber content. This recipe combines the two ingredients to create a delicious and satisfying salad that is perfect for any occasion.

Ingredients

1 cup of uncooked couscous
2 cups of cooked black beans or 16 oz (454 g) can, drained and rinsed
1 large stalk of celery, diced
1 small red bell pepper, diced
2 medium tomatoes, diced
0.5 cup of chopped green olives
0.5 cup of chopped fresh parsley
2 tbsp of chopped fresh dill
2 green onions (white and pale green parts), thinly sliced
juice of 0.5 to 1 lemon, to taste
2 tbsp of olive oil
salt and freshly ground black pepper, to taste

How to prepare

Pour the couscous into a medium heat-proof bowl. Bring 2 cups of water to a boil and pour it over the couscous. Cover the bowl and let it stand for 15 minutes. Then, fluff the couscous with a fork and allow it to cool to room temperature.
Transfer the couscous to a large bowl. Add the remaining ingredients and toss them together to mix well. Serve the dish at room temperature, or cover it, refrigerate, and serve it chilled.

Variations

Add diced avocado for a creamy texture.
Swap out the black beans for chickpeas or kidney beans.
Mix in some roasted vegetables like zucchini or eggplant.

Cooking Tips & Tricks

Be sure to rinse the black beans thoroughly to remove any excess salt or preservatives.

- For a more flavorful salad, try adding a squeeze of fresh lemon juice or a sprinkle of cumin.

- Feel free to customize this recipe by adding your favorite vegetables or herbs.

Serving Suggestions

This salad can be served on its own as a light lunch or as a side dish for grilled chicken or fish. It also pairs well with a dollop of Greek yogurt or a sprinkle of feta cheese.

Cooking Techniques

The key to making this salad is to cook the couscous according to the package instructions and to chop the vegetables into small, uniform pieces for a cohesive texture.

Ingredient Substitutions

If you don't have couscous on hand, you can use quinoa or bulgur as a substitute. You can also use canned chickpeas or kidney beans instead of black beans.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving.

Presentation Ideas

Garnish the salad with a sprig of fresh parsley or a wedge of lemon for a pop of color. Serve it in a large bowl or on a platter for a beautiful presentation.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu. It also goes well with a glass of crisp white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the salad for a few minutes or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of Garden Couscous and Black Bean Salad contains approximately 250 calories.

Carbohydrates

Each serving of Garden Couscous and Black Bean Salad contains approximately 35 grams of carbohydrates.

Fats

Each serving of Garden Couscous and Black Bean Salad contains approximately 7 grams of fat.

Proteins

Each serving of Garden Couscous and Black Bean Salad contains approximately 10 grams of protein.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and iron.

Alergens

This recipe contains gluten from the couscous and may contain traces of nuts from the olives.

Summary

Garden Couscous and Black Bean Salad is a nutritious and balanced dish that is high in fiber, protein, and vitamins. It is a great option for vegetarians and vegans looking for a satisfying meal.

Summary

Garden Couscous and Black Bean Salad is a delicious and nutritious dish that is perfect for any occasion. Packed with fresh vegetables, protein-rich black beans, and flavorful herbs, this salad is sure to be a hit with your family and friends. Enjoy it as a light lunch or as a side dish for a summer barbecue.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a sunny summer day, and I was visiting my dear friend Sarah in her quaint little cottage nestled in the countryside. Sarah was always experimenting with new recipes and ingredients in her cozy kitchen, and that day was no different.

As I stepped into her kitchen, I was greeted by the most wonderful aroma. Sarah was busy chopping fresh vegetables and herbs, while a pot of couscous simmered on the stove. Curious, I asked her what she was making, and she smiled mischievously before revealing her latest creation – Garden Couscous and Black Bean Salad.

Intrigued, I watched as Sarah effortlessly combined the cooked couscous with a colorful array of vegetables – red bell peppers, cherry tomatoes, cucumbers, and scallions. She then tossed in a handful of black beans and a generous serving of fresh herbs from her garden – mint, parsley, and basil.

As she drizzled a simple dressing of olive oil, lemon juice, and a hint of cumin over the salad, I couldn't help but marvel at how beautiful and vibrant it looked. Sarah then scooped a spoonful of the salad into a bowl for me to try, and as soon as I took my first bite, I knew I had to learn how to make it myself.

Over the years, I have collected recipes from various places and people, but Sarah's Garden Couscous and Black Bean Salad has always held a special place in my heart. It's a dish that never fails to brighten up any meal and bring a smile to the faces of those who taste it.

I remember asking Sarah for the recipe that day, and she graciously wrote it down for me on a piece of parchment paper. I tucked it away in my recipe box, where it would become a cherished addition to my collection.

Since then, I have made this salad countless times for family gatherings, potlucks, and picnics. Each time I prepare it, I am reminded of that sunny summer day in Sarah's kitchen and the joy of discovering a new and delicious recipe.

One of the things I love most about this salad is its versatility. You can easily customize it to suit your taste preferences or to use up whatever vegetables you have on hand. Sometimes I add grilled chicken or shrimp for a heartier meal, or a sprinkle of feta cheese for a tangy kick.

But no matter how I choose to adapt the recipe, the core ingredients of couscous, black beans, and fresh vegetables always shine through. The combination of flavors and textures is simply irresistible – the tender couscous, the creamy black beans, the crisp vegetables, and the zesty dressing all come together in perfect harmony.

As I sit here in my cozy kitchen, preparing a batch of Garden Couscous and Black Bean Salad for a family dinner, I can't help but feel grateful for the memories and connections that food has brought into my life. Whether it's a recipe shared by a friend, a dish passed down through generations, or a new creation inspired by seasonal ingredients, each bite tells a story and brings us closer together.

And so, as I take a moment to savor the vibrant colors and fresh flavors of this beloved salad, I am filled with a deep sense of contentment and nostalgia. The memory of discovering this recipe for the first time will always be a happy one, a reminder of the joy of cooking, the beauty of friendship, and the magic of sharing a delicious meal with loved ones.