This wonderful Green Bean & Couscous Salad is so easy to make and is ready in less than 20 minutes.
Packed with flavour and a little crunch from the green beans, it’s the perfect side for BBQs, and goes great with my Lentil & Kidney Bean Patties.
Topped with tasty pan-toasted sesame seeds, it’s also a great starter as part of a coursed meal.
How To Make Green Bean & Couscous Salad
Equipment you will need
Step 1 – Place the couscous and stock powder (bouillon) into a medium-sized bowl that a small plate can sit on top of.
Step 2 – Mix the stock powder into the couscous and add the freshly boiled water and garlic puree. Stir well to completely mix in the garlic puree and cover with a plate. Leave to rest for 10 minutes.
Step 3 – Whilst the couscous is resting, heat a dry pan over a medium-high heat. Add the sesame seeds and reduce the heat to medium-low. Toss the seeds in the pan until they start to turn golden. This will take 1-2 minutes. Remove the golden seeds from the pan to stop them from burning from the residual heat, and set them aside to cool.
Step 4 – Next, bring a small pan of water to a boil and add the beans. Bring back to a boil and then reduce the heat to a simmer for 2-3 minutes. Drain and run under cold water to stop further cooking as the beans should still have a good bite to them.
Step 5 – Remove the plate from the couscous, add the remaining ingredients, along with the cooled green beans, but NOT the sesame seeds. Mix well.
Step 6 – Season with freshly ground salt and black pepper (the amount of salt you need may depend on the salt content in the stock powder (bouillon) so please taste before adding salt), and mix in.
Step 7 – Wash and pat dry the baby gem leaves and place them on a serving plate. Evenly spoon the mixture into them. Drizzle over a little extra olive oil (optional) and sprinkle over the pan-toasted sesame seeds.
This wonderful bean & couscous salad is a great side for BBQs, or a starter as part of a 2 or 3-course meal. It also goes very well with my Red Cabbage Slaw, and part of a Tapas meal.
Did you make this Bean & Couscous Salad? I would love to hear from you, so please leave a comment in the comments box below, I will really appreciate it. ????????
Happy salad making and ENJOY! ????
Green Bean & Couscous Salad
- 23/05/2021
- 6
- 20 min
- 110 Cals/Serving
- Print this
Ingredients
- 10ml / 2 teaspoons vegan stock powder (boullion)
- 220ml / 7½fl oz freshly boiled water
- 100g / 3½oz dried couscous
- 10ml / 2 teaspoons garlic puree
- 4 sundried tomatoes (in oil), drained and finely chopped
- 8 pitted green olives (in brine), drained and finely chopped
- 4 spring onions (scallions), finely sliced
- 100g / 3½oz green beans, tailed (stalk removed but leave the tips on) and cut into 2cm / ½ inch pieces
- 10ml / 2 teaspoons sesame seeds
- Freshly ground salt and black pepper to taste
- 6 baby gem lettuce leaves, washed and patted dry with kitchen towel
- Olive oil for drizzling (optional and not included in calories)
Directions
- Step 1
- Place the couscous and stock powder (bouillon) into a medium sized bowl that a small plate can sit on top of.
- Step 2
- Mix the stock powder into the couscous and add the freshly boiled water and garlic puree. Stir well to completely mix in the garlic puree and cover with a plate. Leave to rest for 10 minutes.
- Step 3
- Whilst the couscous is resting, heat a dry pan over a medium-high heat. Add the sesame seeds and reduce the heat to medium-low. Toss the seeds in the pan until they start to turn golden. This will take 1-2 minutes. Remove the golden seeds from the pan to stop them from burning from the residual heat, and set them aside to cool.
- Step 4
- Next, bring a small pan of water to a boil and add the beans. Bring back to a boil and then reduce the heat to a simmer for 2-3 minutes. Drain and run under cold water to stop further cooking as the beans should still have a good bite to them.
- Step 5
- Remove the plate from the couscous, add the remaining ingredients, along with the cooled green-beans, but NOT the sesame seeds. Mix well.
- Step 6
- Season with freshly ground salt and black pepper (the amount of salt you need may depend on the salt content in the stock powder (bouillon) so please taste before adding salt), and mix in.
- Step 7
- Wash and pat dry the baby gem leaves and place on a serving plate. Evenly spoon the mixture into them. Drizzle over a little extra olive oil (optional) and sprinkle over the pan-toasted sesame seeds. This wonderful bean & couscous salad is a great side for BBQs, or a starter as part of a 2 or 3-course meal. It also goes very well with my Red Cabbage Slaw.
