White Bean Couscous Salad With Lemon and Dill

• Vegetarian

• Produce

  • 2 cups Baby greens
  • 2 tbsp Dill, Fresh
  • 1/2 cup English cucumber
  • 1/2 Lemon, Zest from
  • 1/4 cup Red onion
  • 2 cups White beans, cooked

• Condiments

  • 1 tsp Dijon mustard
  • 2 tbsp Lemon juice, Fresh Squeezed

• Pasta & Grains

  • 3 cups Israeli couscous

• Baking & Spices

  • 2 tsp Sugar

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pepitas, salted

• Dairy

  • 1/4 cup Feta cheese crumbles
  • 1 tbsp Feta crumbles

Found on lovelylittlekitchen.com

Description

Ingredients

• 2 cups cooked white beans (Great Northern)
• 3 cups Israeli couscous
• 2 cups baby greens
• 1/4 cup red onion, diced
• 1/4 cup pepitas (salted, roasted pumpkin seeds)
• 1/4 cup feta cheese crumbles
• 1/2 cup English cucumber chopped or sliced
• 1 tablespoon chopped fresh dill
• 1/3 cup extra virgin olive oil
• 2 tablespoons fresh squeezed lemon juice*
• zest from half a lemon
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon feta crumbles

Directions

• No soak method: Preheat oven to 300 degrees. Place two cups of rinsed dried white beans in a Dutch oven (or other oven safe pot) and cover with 1 inch of water. Bring to a gentle boil on the stovetop over high heat, and then cover and transfer to the oven for 60-75 minutes. When beans are soft and creamy in the center, they are done. If beans are still firm in the center, add 10 minutes and recheck. Drain excess liquid and cool. This will yield about 5 cups of cooked beans. Refrigerate or freeze unused portion for later use.
• In a medium size pan, heat 1 tablespoon olive oil over medium high heat. Toast 8 ounces of couscous in the hot oil, stirring it around for 3-4 minutes. Slowly add 1 3/4 cups chicken broth, bring to a boil, and the cover and reduce heat to medium low. Simmer 10 minutes or until liquid is absorbed. Fluff with a fork, and allow to cool to room temperature.
• This salad is very versatile. You can assemble the salad with a bed of baby greens and the white beans, couscous, red onion, pepitas, feta cheese, cucumber and dill as toppings, or you can make the white beans and couscous the base with the baby greens and other toppings chopped into bite size pieces and mix all together as the last two images above show. Make it to your own preference, tasting as you go. Add salt and freshly ground pepper to taste.
• Add all ingredients to a blender or food processor, and process until smooth. Add to salad to taste.