Black Bean Couscous Salad


The motto for 2013 is less is more. Out with overly processing of foods and in with fresh ingredients that taste great with a few additions that compliment in flavor.

Last year I experimented so much with food that I found myself collecting endless amounts of ingredients that seem to go bad before they made it to the plate. Quite the sad truth and one I am slightly embarrassed to admit. When the world is battling hunger, I am tossing out food because I purchased more than I needed. So this year is different. I will work with what I have on hand, even if it means updating leftovers to make a new meal that somehow is more delicious than the original.

First up from my pantry full of goodies, a Black Bean Couscous Salad. Israeli couscous is a staple in our home simply because it can be dressed up so easily, and if I’m running short on time to cook it over the stove, a simple visit to the rice cooker does the trick. Some black beans and a couple touches sesame and lemon makes for a light and healthy side dish to any meal. (If I had it available, I think chopped green onions would be a delicious addition as well.)

Black Bean Couscous Salad

Yield: Serves 6-8


  • 3 cups cooked Israeli couscous
  • 1 15 oz can black beans, rinsed
  • 2 tbsp cilantro, chopped
  • 2 tsp toasted sesame seeds
  • 1 tsp sesame oil
  • juice of 1 lemon
  • salt
  • freshly cracked black pepper
  • 6-8 romaine lettuce spears


  1. In a medium bowl, mix all the ingredients together, except the lettuce, and season liberally with salt and pepper to taste.
  2. Spoon the couscous mixture onto the individual lettuce spears to serve.

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