Couscous And Mung Bean Salad With Golden Beets And Greens Recipes

BLACK BEAN AND COUSCOUS SALAD

Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Anonymous

Categories Salad 100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

COUSCOUS AND MUNG BEAN SALAD WITH GOLDEN BEETS AND GREENS

Couscous and Mung Bean Salad With Golden Beets and Greens image

The recipe combines couscous, mung beans and golden beets for a delicious meal. It can be served warm or cool though I enjoy it warm. To keep the recipe vegan, use vegan butter in place of butter.

Provided by Wheres Mine

Categories Beans

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups couscous
1 cup mung beans
2 1/4 ounces pine nuts
3 golden beets, sliced
3 stalks beet leaves, roughly chopped
1/2 onion, diced
6 garlic cloves
6 ounces portabella mushrooms, sliced
6 ounces plum tomatoes, halved
1 lemon, juiced and zested
1 tablespoon butter, vegan
1 tablespoon italian seasoning
2 tablespoons nutritional yeast
salt and pepper

Steps:

Bring 3 cups water and 1 cup mung beans to simmer in a covered pot approximately 25-30 minutes until beans are soft. Add 2 cups water and 1 1/2 cup couscous to another pot and simmer uncovered for 8-10 minutes until tender. Combine, set aside and allow to cool.
Toast pine nuts in skillet until lightly brown and set aside. Add 1 tsp butter to the skillet and add the diced onion. Allow to cook until lightly browned and add the mushrooms. Cook until the mushrooms have reduced to half the size and are tender. Add the remaining vegetables except the beets and cook until tender.
In the meantime, boil the sliced beets 8-10 minutes until tender. Once cooked, add to the skillet along with the remaining ingredients, including the butter.
Combine couscous/mung bean mixture, pine nuts, and vegetable mixture. Season with salt and pepper to taste. Serve with nutritional yeast sprinkled on top.

Nutrition Facts : Calories 422.6, Fat 10.5, SaturatedFat 1.9, Cholesterol 5.1, Sodium 69.7, Carbohydrate 67.1, Fiber 12.7, Sugar 4.8, Protein 19.3

COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS

Couscous with Garbanzo Beans and Golden Raisins image

Categories Pasta Side Vegetarian Quick & Easy High Fiber Raisin Chickpea Healthy Couscous Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 lemon
2 tablespoons garlic oil
1/2 teaspoon ground cinnamon
1 cup couscous
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
1/2 cup golden raisins

Steps:

Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.

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