Spring is in the air here at Ivy Tech Bloomington. The weather is warming up and the outdoors beckons to us to come and play. As the sun starts to shine sometimes we crave a lighter fare at our dinner table. This savory salad can be served as side dish but shines as an entre with some crusty bread and your favorite wine. This salad can be made ahead and stored in the refrigerator for up to 24 hours.
Provencal Couscous Tabbouleh
With White Bean Salad
- 2 cups low-sodium vegetable broth
- 1/3 cup plus 1 Tbs. extra-virgin olive oil
- ¼ tsp. salt plus additional to taste
- 1 1/2 cups instant couscous
- 8 oz. zucchini, preferably 1 green and 1 yellow, trimmed and chopped
- Juice of 3 med lemons (about 9 Tbs.)
- 1lb plum tomatoes, diced
- 2 bunches scallions (12-16), mostly white parts, thinly sliced
- 1 ½ cups fresh mint leaves, finely chopped
- 1 cup fresh flat-leaf parsley, finely chopped
- 1 cup cooked fresh or frozen peas
- 1 15oz can white beans drained and rinsed.
- 4 canned whole artichoke hearts, drained, chopped, and squeezed dry between paper towels
- Freshly ground pepper to taste
- Large lettuce leaves of your choice
In a medium skillet with a tight-fitting lid, bring the broth, 1 Tbsp. oil, and the ¼ tsp. salt to a boil. Working quickly, add the couscous and zucchini stirring well to combine.
Cover and remove from the heat. Let stand for 7 minutes. Uncover and fluff with a fork. Leave to cool for 15 minutes.
Meanwhile, in a large mixing bowl, whisk together the lemon juice and remaining oil. Add tomatoes, scallions, mint, parsley, peas, artichokes, beans, salt and pepper. Stir well to combine. Add the cooled couscous mixture and toss well to combine. Season with additional salt and pepper to taste.
Cover and let stand for 20 minutes at room temperature to allow the flavors to blend, stirring occasionally. Or cover and refrigerate for at least 1 hour and serve chilled.
Arrange lettuce on plate and spoon salad on top drizzle with extra-virgin olive oil and enjoy.