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Cous Cous and Cannellini Bean Salad

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Keyword: beans, cous cous, salad


  • 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


  • 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.