Couscous, Lima Bean, and Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Summer salad dressed to impress Ingredients:
1/4 teaspoon salt |
1 cup couscous |
1 (10 ounce) package frozen lima beans |
3 tablespoons white wine vinegar |
1/4 teaspoon fresh ground pepper |
3 tablespoons olive oil |
1 pint cherry tomatoes, halved |
1/2 cup chopped basil |
2 scallions, thinly sliced |
1/2 cup crumbled feta cheese |
Directions:
1. Bring 3/4 cup water and 1/2 teaspoons.
2. salt to a boil in medium saucepan; add couscous, remove from heat, cover, and let stand 5 minutes.
3. Fluff with a fork and transfer to a shallow dish to cool.
4. Cook lima beans in boiling water until crisp-tender, 3 minutes; drain, plunge into ice water, and drain again.
5. Set aside.
6. Whisk together vinegar, pepper, and remaining salt in a large bowl; slowly whisk in olive oil.
7. Stir in couscous, then stir in lima beans, tomatoes, basil, and scallions; sprinkle with feta.
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