PCC Couscous and Bean Salad

Your rating: None (9 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Ingredients

Preparation

In a large bowl, add 1/4 cup oil to couscous; mix well. Boil water and whisk boiling water into couscous mixture. Cover until water is absorbed, about 15 minutes. Whisk again to loosen. Cool.

Add both of the bell peppers, green onions and all the beans to the couscous when cool.

Whisk together sherry vinegar, lemon juice, Worcestershire, salt, cumin, oregano, garlic, pepper and remaining 1/4 cup olive oil until dressing is blended. Toss dressing with salad.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: beans, bell peppers, pasta, salad

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login