Cous Cous and Cannellini Bean Salad
Servings: 0 people
Ingredients
- 1 1/3 cup cous cous
- 1 cup cannellini beans cooked and patted dry
- 1 cup finely chopped roasted peppers
- 1/3 cup chopped kalamata olives
- 1.5 cups asparagus cut approx 1 inch
- Oil, salt and pepper for roasting asparagus
- 1/3 cup olive oil
- Juice of 1 large lemon approx 1/4 cup plus more for serving; reserve the zest
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp italian seasoning
- 2 tbsp minced red onion
- 1 tsp agave or maple syrup
- 1 tsp dijon mustard
Instructions
- Preheat oven to 400 F.
- Cook cous cous according to package directions, adding 1 tsp salt to cooking water. Arrange asparagus on lined baking tray, sprinkle with oil, toss, sprinkle generously with salt and pepper. Roast until crisp-tender about 12 to 15 min.
- Whisk together the dressing in a bowl.
- When cous cous is cooked, transfer to large mixing bowl with asparagus and dressing, with roasted peppers, olives and cannellini. Mix well.
- Just prior to serving, drizzle with a bit of olive oil, and the juice of another 1/2 lemon. Top with lemon zest.