I tried this salad for the first time at PCC and it’s absoultely delish! (I know it must be yummy because even my vegetable-fearing girlfriend loved it!) This was my first time making couscous – which turned out to be super easy. Since I didn’t have a recipe, simply the ingredients, this made it extra fun to make. I’m not a big fan of green bell peppers so I might skip these next time and add in some yellow ones. This is a great salad for a picnic or potluck!
Serves 6.
Black Beans – 1 cup
Garbanzo Beans – 1 cup
Kidney Beans – 1 cup
Couscous – 1 cup (uncooked)
2 Tbsp Olive Oil
1/2 Green Bell Pepper – diced
1/2 Red Bell Pepper – diced
1/2 Orange Bell Pepper – diced
2 Green Onions – diced
3 Tbsp Sherry Vinegar
Juice from 1/3 Lemon
4 Garlic Cloves – minced
1 tsp Salt
3 tbsp vegan worcestershire sauce
1 tbsp cumin
1 pinch oregano
1 pinch black pepper
Boil 1 1/4 cups of water. Once it reaches a boil, put it in a bowl with the couscous and mix. Cover with a kitchen towel and let sit for 5 minutes. Fluff with a fork.
While the couscous sits, dice the bell peppers and onions and mince the garlic cloves. Put the beans in a bowl and combine with the bell peppers, onion, and garlic. Add the olive oil, vinegar, lemon juice, salt, worcestershire sauce, cumin, oregano, and pepper. When the couscous is ready, add to the bowl and mix. Enjoy!
