Couscous with beans is a delightful dish that satisfies your taste buds and packs a nutritional punch. This healthy recipe combines the nutty flavor of couscous with the protein-rich goodness of various beans, making it a perfect choice for a wholesome meal. You can create a colorful and tasty plate with just a few simple ingredients like couscous, white beans, broad beans, cranberry beans, pomegranate seeds, and fresh flat-leaf parsley.
To bring it all together, I dress the dish with a mix of lime juice, extra virgin olive oil, honey, and a sprinkle of salt and pepper. Each bite bursts with flavor, making it a great option for both lunch and dinner. Join me as I explore the steps to prepare this vibrant and nourishing dish that’s sure to impress!
What Is Couscous?
Couscous is a type of food made from semolina, a coarse flour derived from durum wheat. It’s often used as a staple in North African cuisine and has gained popularity worldwide.
Couscous can serve as a base for various dishes. It pairs wonderfully with meats, vegetables, and sauces.
Its versatility makes it easy to incorporate into my meals. Whether I’m making a hearty salad or a savory side dish, couscous always fits right in.
Ingredients:
- 150 gr of couscous
- 100 gr of canned white beans
- 100 gr of canned broad beans
- 100 gr of canned cranberry beans
- 50 gr of pomegranate seeds
- A small handful of parsley
For the dressing:
- 1 tablespoon of lime juice
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of honey
- Salt and black pepper to taste
How to make couscous with beans?
- Cook the couscous according to package directions, then drain and cool.
- Rinse and combine beans, pomegranate seeds, and chopped parsley in a bowl.
- Whisk together dressing ingredients in a separate bowl and adjust seasoning to taste.
- Drizzle dressing over the couscous mixture and stir.
- Sprinkle remaining parsley on top.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 692 |
| Protein | 23g |
| Carbohydrates | 100g |
| Dietary Fiber | 16g |
| Fat | 22g |
| Iron | 5mg |
| Calcium | 109mg |
Serving Suggestions
Suitable Accompaniments
I like complimenting this couscous salad using a variety of dishes. Roasted vegetables, such as bell peppers, zucchini, and carrots, add vibrant color and flavor.
A simple green salad with lemon vinaigrette provides a refreshing contrast.
Consider adding a side of hummus or tzatziki for a creamy texture that balances the dish. If I’m in the mood for something heartier, grilled chicken or fish pairs nicely, offering protein that complements the beans.
Don’t forget condiments like feta cheese or chopped herbs for added flavor and a nice visual touch.
Presentation Tips
I often focus on how the dish looks on the plate. Using a large, shallow bowl allows the couscous and beans to spread out, showcasing their texture. I sprinkle fresh herbs like parsley or cilantro on top for a pop of color.
Serving in individual bowls can create a cozy vibe, making the meal feel special. For extra flair, I sometimes use a drizzle of olive oil or a squeeze of lemon just before serving, adding both richness and brightness to the presentation.
Storage and Preservation
Refrigeration
- Timeframe: I recommend consuming refrigerated leftovers within 3 to 5 days.
- Temperature: Set your fridge to below 40°F (4°C) for optimal safety.
Freezing
If I want to store it longer, freezing is a great option.
- Containers: Use freezer-safe bags or containers.
- Duration: Couscous with beans can last up to 2 to 3 months in the freezer.
- Thawing: Thaw in the fridge overnight before reheating.
Reheating Tips (if preferred warm)
- Microwave: Heat in short intervals, stirring in between to ensure even heating.
- Stovetop: Add a splash of water or broth, then cover and warm over low heat.
Avoiding Spoilage
- Never leave at room temperature: Don’t let it sit out for more than 2 hours.
- Watch for signs of spoilage: If you see mold or smell something off, discard it.
Common Mistakes to Avoid
- Overcooking the Couscous: Couscous cooks quickly. I recommend following the package instructions to avoid mushiness.
- Skipping the Seasoning: Plain couscous can be bland. I like to add salt, spices, or broth to the cooking water for extra flavor.
- Using Canned Beans Without Rinsing: I always rinse canned beans to remove excess salt and improve taste. It enhances the dish.
- Neglecting Texture: I consider adding vegetables like bell peppers or carrots for crunch. It makes the dish more enjoyable.
- Forgetting to Fluff: After cooking, I fluff the couscous with a fork. This step prevents clumping.
- Not Allowing Ingredients to Marry: I let the dish rest for a few minutes after mixing. This allows the flavors to meld beautifully.
Conclusion
Couscous with beans offers a delightful blend of flavors and textures. It provides a filling meal rich in nutrients.
The combination is versatile. I can enjoy it hot or cold, making it a perfect option for different occasions.
Experimenting with spices and vegetables can add personal touches. I often incorporate garlic, cumin, and bell peppers for an extra kick.
Whether I serve it as a main dish or a side, couscous with beans never fails to impress. It suits various dietary preferences, catering to vegetarians and meat lovers alike.
As mentioned before, grilled fish pairs well with this salad.
Get this Middle Eastern grilled fish recipe now ( by clicking the image below):
