Here’s a great side dish for the summer. So simple and easy.
2 cups Israeli Couscous cooked according to package directions – cooled
1 can cannellini beans – drained & rinsed
1 cucumber – chopped into small wedges or chunks
1 garlic clove, minced
approx 2 tablespoons of chopped onion
1-2 cups grape tomatoes
2 mangos cubed
1 handful of fresh herbs, chopped – I used parsley, basil, oregano & mint
1 handful of grated Pecorino Romano
X-Virgin olive oil to moisten – I used only a couple of tablespoons
Salt & Pepper to taste
Combine vegetables, fruit, garlic, onion & herbs in a large bowl. Add couscous, cheese, salt, pepper and olive oil. Mix well and adjust seasonings.
Give it a try and let me know how you like it. Remember season, season, season!
© 2012 J. H-M and CultureChoc2010.
- Summer Tomato Salad (culturechoc2010.wordpress.com)
- Recipe: Bruschetta Couscous Salad (seattletimes.nwsource.com)