Bean Salad Over Couscous
A delicious meatless main course.
Beans are a vegetarian staple — they’re packed with protein and fiber to keep you satisfied. The lemon-tahini dressing is simple to make and is a healthy alternative to a store-bought dressing.
Related
Serves 4
For the salad 1 15-ounce can black beans, rinsed and drained
1 15-ounce can garbanzo beans, rinsed and drained
1 cup red bell pepper, chopped
3 scallions, chopped
1 cup cooked couscous
For the dressing
1 tablespoon tahini
1 tablespoon water
Juice of half a lemon
Salt
Black pepper
1) Mix together the beans, pepper and scallions in a large bowl.
2) Whisk together the dressing ingredients and pour over the bean salad. Toss to combine.
3) Place the salad in the center of the bed of couscous.
Jean Hanks is the food intern at the Forward. Contact her at hanks@forward.com.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.