Apr 1, 2011
Large pearl couscous, also called Israeli couscous, adds dimension to this simple, healthy Mediterranean salad of fresh and sun-dried tomatoes, green beans, and olives.
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Prep Time: 0 hours 25
Total Time: 0 hours 30
1/4 c. sun-dried tomatoes (not oil-packed)
12 oz. green beans
Israeli (pearl) couscous
1/2 c. pitted Kalamata olives
1/2 c. packed fresh flat-leaf parsley leaves
2 tbsp. Champagne vinegar
1 tbsp. Extra virgin olive oil
1 tsp. sugar
can no-salt-added pinto beans
- In small bowl, cover sun-dried tomatoes with hot water. Let stand.
- Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water. Add green beans to boiling water. Cook 4 to 5 minutes or until crisp-tender; transfer to ice water. When cool, drain well. Cut into 1-inch pieces.
- Cook couscous as label directs. Drain, rinse with cold water, and drain again.
- Meanwhile, cut grape tomatoes in half and chop olives and parsley.
- Into large bowl, from lemon, grate 1 teaspoon peel; squeeze 2 tablespoons juice. Stir in vinegar, oil, sugar, and 1/4 teaspoon each salt and freshly ground black pepper. Drain sun-dried tomatoes well; stir into mixture. Add beans, couscous, grape tomatoes, olives, parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Stir until well mixed.
Video: Pan-Fried Salmon with Tomato Couscous | Jamie Oliver
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Date: 01.12.2018, 00:53 / Views: 94471