Butter Bean and Giant Couscous Salad

I’m still exploring new combinations of pulses and grains this week. Butter bean is one to those foods that makes me wonder why I don’t eat them more often. One of the reasons is that I don’t have many recipes for them. I’ve made a lovely Spanish style veggie stew in Spring, but I don’t have many uses for them. They are wonderful in salads and they can almost stand alone with a good dressing and some herbs.

A new guest to my summer salads in giant couscous, Waitrose does a great whole-wheat one. It takes 8 minutes to cook and like pasta, it goes with pretty much anything. Together with tomatoes, gherkins fresh Spring onions and coriander, it makes a chunky and refreshing salad.

Serves 4 people

Preparation: 30 minutes

  •  150 gr. giant couscous
  • 250 gr. dry butter beans
  • 2 bay leaves
  • 4 tomatoes
  • 4 spring onions
  • Fresh coriander
  • 3-4 gherkins or 8 cornichons (if available)

Cook the butter beans directly in a pressure cooker, or traditionally (soaking and boiling), adding bay leaves in the water. Cook the giant couscous, approx. 8 minutes in boiling water.When both are ready, leave to cool down and place in the fridge.

Dice the tomatoes and slice the gherkins. Chop spring onions and the coriander. Place all the ingredient in a salad dish.

Serve with vinaigrette dressing.


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