Green Bean-Potato Salad

If you do Meatless Mondays, how about Salad Mondays? I am such a fan of Happy Herbivore Meal Mentor salads. I put salads as sides, because that's how many folks think of them, but this could be eaten as an entree, which is what I did.

Ingredients:
½ cup corn 
1½ cups fresh green beans, cut into 1” pieces 
½ cup dry couscous or 2 1/2 cups cooked quinoa
2 cooked potatoes, diced 
1 tomato, diced 
½ cup fresh basil, chopped 
1 tbsp fresh oregano, chopped 

Lemon Dressing 
2 tbsp vegetable broth 
1 tbsp fresh lemon juice 
1 tbsp red wine vinegar 
garlic powder 
½ tsp agave nectar
salt and pepper, to taste

Directions:

1. Make Dressing: Whisk ingredients together. Taste, adding more garlic as desired plus salt and black pepper.
2. Warm or thaw corn if frozen. Set aside. 
3. Bring a large pot of water to a boil. Add green beans and cook 5 minutes or until tender but still crisp. 
4. Pour ⅔-cup of the hot water over couscous in a mixing bowl and set aside. 
5. Drain green beans and immediately rinse under cold water, until they're cool.
6. After 5 minutes of soaking couscous in hot water, fluff couscous. 
7. In a large bowl, toss fluffed couscous with potatoes, green beans, tomatoes, corn, basil, and oregano. Toss with dressing until well mixed.

Notes:

• If serving as entree, serves 2.
• Per serving: 380 calories, 1.4g fat, 81.9g carbs, 11.3g fiber, 6.3g sugars, 12.8g protein
• Can add white beans or chickpeas. 

Side dish: Quick Bean and Vegetable Couscous

Okay. So I was the only person in the family that really liked this. However, edits can be made to improve it versus what I made, so it's versatile. This is another recipe from Robin Asbell's The New Whole Grains Cookbook. I made it this summer, but I don't know what season it's good for.

Ingredients:
2 tablespoons olive oil
1 large carrot, shredded
1 large onion, chopped (about 2 cups)
2 cloves garlic, minced
One 14 ounce can diced canned tomatoes, drained
1/2 teaspoon freshly cracked black pepper
3/4 teaspoon salt
One 15-ounce can black beans, garbanzos, or white beans, drained and rinsed
1 1/4 cups vegetable stock or water
1 cup whole wheat couscous or bulgur
1/2 cup chopped fresh parsley
4 ounces aged cheese, shredded

Directions:

1. Heat the olive oil in a 4-quart saucepan with a tight-fitting lid. Add the carrot and onion and sauté over medium heat until soft and golden, the longer the better. Add the garlic, tomatoes, pepper, salt, and beans. Sauté, stirring gently, until everything is heated through. Add the stock or water, push the veggies to the sides, and bring the liquids to a full boil. Turn off the heat, add the couscous , stir once quickly and tightly cover. (If using bulgur, return to a full boil, tightly cover, simmer for 10 minutes, then take off the heat.) 
2. Let the pot stand, covered, at room temperature for 10 minutes to absorb the liquids and flavors. Add the parsley, fluff with a fork, and serve warm, topped with the cheese.

Other Details:

• I made the first time with regular couscous and white beans. Try with whole wheat couscous or bulgur and black beans.
• Makes 5 cups, about 4 servings
• Pin It