Couscous Lima Bean And Tomato Salad Recipes

ISRAELI COUSCOUS, BEAN AND TOMATO SALAD

Steps:

• In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
• Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
• Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.

COUSCOUS, LIMA BEAN, AND TOMATO SALAD

Steps:

• Bring 3/4 cup water and 1/2 teaspoons.
• salt to a boil in medium saucepan; add couscous, remove from heat, cover, and let stand 5 minutes.
• Fluff with a fork and transfer to a shallow dish to cool.
• Cook lima beans in boiling water until crisp-tender, 3 minutes; drain, plunge into ice water, and drain again.
• Set aside.
• Whisk together vinegar, pepper, and remaining salt in a large bowl; slowly whisk in olive oil.
• Stir in couscous, then stir in lima beans, tomatoes, basil, and scallions; sprinkle with feta.

ZESTY LIMA BEAN & TOMATO SALAD

Steps:

• Whisk together the vinaigrette ingredients.
• Combine salad ingredients: lima beans, onion and tomatoes.
• Carefully add vinaigrette and stir until well blended.
• Allow flavors to mingle for at least a couple of hours, preferably; also, salad tastes best at room temperature.

COUSCOUS SALAD WITH CHICKPEAS AND TOMATOES

Steps:

• Bring vegetable broth to a boil in a medium saucepan; gradually stir in couscous.
• Remove from heat; cover and let stand for 10 minutes.
• Fluff with a fork.
• Combine cooked couscous and remaining ingredients in a large bowl.