Are you tired of boring, predictable salads that leave you unsatisfied? Get ready to tantalize your taste buds with a Mediterranean-inspired culinary masterpiece that's not just a salad, but a flavor explosion! This White Bean Carrot Couscous Salad is your ticket to a quick, nutritious, and absolutely delicious meal that will transport you to sunny Mediterranean coastlines with just one bite. Packed with protein, vibrant colors, and a refreshing zest, this recipe is about to become your new go-to dish for lunch, dinner, or any time you crave something extraordinary.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup couscous
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup grated carrots
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil 1 cup of water in a medium saucepan. Remove from heat and add the couscous, stirring quickly. Cover the pan and let it sit for 5 minutes to allow the couscous to absorb the water completely.
- While the couscous is resting, grate the carrots using a box grater or food processor. Ensure the carrots are finely and uniformly grated for even distribution in the salad.
- Drain and rinse the canned white beans thoroughly under cold running water to remove excess sodium and improve their texture.
- Fluff the cooked couscous with a fork to separate the grains and prevent clumping. Let it cool to room temperature for about 5 minutes.
- In a large mixing bowl, combine the cooled couscous, drained white beans, and grated carrots. Gently mix the ingredients to ensure even distribution.
- Create the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small bowl until well combined and slightly emulsified.
- Pour the dressing over the couscous mixture and toss gently to coat all ingredients evenly. Taste and adjust seasoning as needed.
- Chop fresh parsley and sprinkle over the salad just before serving for added freshness and color.
- Serve chilled or at room temperature as a light lunch or side dish. The salad can be stored in the refrigerator for up to 2 days.
Tips
- Couscous Perfection: Always remove the pan from heat when preparing couscous and let it steam covered. This ensures fluffy, perfectly cooked grains every time.
- Carrot Technique: Use a fine grater for uniform, delicate carrot shreds that blend seamlessly into the salad.
- Bean Prep Matters: Thoroughly rinse canned beans to reduce sodium and improve their clean, fresh taste.
- Dressing Pro Tip: Whisk your dressing vigorously to create a light emulsion that coats every ingredient evenly.
- Fresh is Best: Add fresh parsley just before serving to maintain its bright color and vibrant flavor.
- Make-Ahead Magic: This salad tastes even better after the flavors meld, so don't hesitate to prepare it in advance.
- Serving Suggestion: For extra protein, consider adding crumbled feta cheese or grilled chicken.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
