No-cook citrusy couscous salad

Be sure to read my earlier post to see why a heart-healthy lifestyle is a topic on Petiterie, in case you missed it (there’s research evidence that being petite puts you at slightly greater risk for cardiovascular issues)!

Thank you to Petiterie’s expert reviewer Andrea Rein, NPc for this delish + nutrish heart-healthy recipe. Andrea was raving about the  original version that appears on Cuisinicity, an exceptional blog by Catherine Katz, PhD, full of incredible healthy recipes. So I asked Andrea to pass that recipe along, and I am hooked on the variation I ultimately made. Here’s my adaptation, where I use navy beans instead of chickpeas, and half the olive oil, among a few other tinkerings. Navy beans are packed with nutrition. They’re an excellent source of all manner of good-for-you goodies: protein, fiber, folate, manganese, thiamine, magnesium and iron. And yes, there’s no cooking involved in this recipe! The couscous softens and fluffs up just by sitting in the liquids in the recipe for 10 minutes, which I think is pretty darn cool.

 

From my heart to yours…

No-cook citrusy couscous salad

juice of 1 orange (about 1/2 cup)
zest of 1 orange
juice of 1 lemon (about 1/4 cup)
1/4 cup extra virgin olive oil
1/2 teaspoon turmeric
1/4 teaspoon sea salt
1 cup (dry) whole wheat couscous
2 medium-sized tomatoes, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 12 oz. jar fresh packed marinated artichoke hearts, drained and sliced thin lengthwise
1 can no salt added navy beans, rinsed and drained
1/2 cup fresh basil, chopped

1. Whisk together orange juice, orange zest, lemon juice, olive oil, turmeric and sea salt in a large bowl.

2. Stir in dry couscous. Allow to stand for 10 minutes uncovered, as couscous absorbs the liquid.

3. Fluff couscous with a fork.

4. Add in tomatoes, bell peppers, artichoke hearts, navy beans, and basil. Stir to combine. Serves 6-8.

Thanks to Petiterie’s consultants Michelle Rauch, MS RD, and Andrea Rein, NPc, for their expertise in reviewing the recipes on this blog.

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