Spanish Couscous Bean Salad Recipes

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.

Steps:

• Prepare couscous according to recipe, but omit the salt.
• Bring water to a boil over high heat; remove from heat, add couscous, stir and cover.
• Let stand for 5 minutes.
• Fluff with fork.
• Cook frozen corn in microwave till slightly tender, drain and chill.
• Rinse and drain the black beans.
• Rinse and chop tomato, pepper, garlic, green onion, cilantro and parsley, set aside.
• In a bowl, combine chopped vegetables with beans, corn, black pepper, lime juice, cumin and couscous, toss well and refrigerate for at least 30 minutes before serving.

Steps:

• Stir olives, tomato, garlic, thyme and oregano into cooked couscous.
• Serve hot, warm or cold.
• Makes 3 cups.

Steps:

• Cook the couscous in the vegetable broth but *do not* add any salt or butter.
• Drain. Set aside to cool.
• Vinaigrette: Whisk the vinaigrette ingredients together. Taste and adjust seasoning if necessary.
• In a large bowl combine the vinaigrette with the cooked and cooled couscous, garbanzo beans, green onions, red onions and prunes. Toss well to combine.
• Line a platter or individual salad plates with the baby spinach.
• Arrange the couscous mixture on the spinach.
• Peel one orange,remove the pith and slice. Peel the other orange, remove the pitch and cut into small bite-size chunks.
• Arrange the orange slices around the edges and the chunks around and on top of the couscous.
• Garnish with the almonds and fresh parsley.

Steps:

• Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
• Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

Steps:

• Bring salsa and water to a boil in a small saucepan; stir in couscous. Cover and remove from the heat. Let stand for 10 minutes. Fluff couscous with a fork; stir in beans. Top servings with avocado.

Steps:

• In 2 quart saucepan, bring broth to boil.
• Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
• Place couscous in a large bowl.
• Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
• Gently fold into couscous.
• Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
• Refrigerate, covered, for at least one hour, or overnight.

Steps:

• Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; remove from heat.
• Stir in couscous; let stand 10 minutes.
• Fluff mixture with fork.
• Stir in kidney beans and remaining ingredients.
• Serve hot or slightly chilled.

Steps:

• In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.