Israeli couscous salad with white beans and a mix of raw and lightly steamed veggies in homemade, creamy avocado-lemon dressing.
Guys, I’m on a real aquafaba kick lately. I’ve been working on an ice cream sandwich recipe for an upcoming workshop, and the cookie part of the sandwich uses aquafaba. That means I’m opening a LOT of cans of beans right now. This Israeli couscous salad with white beans is me putting those canned beans to good use. And it turned out so deliciously!
Dave and I have been eating out more than usual lately, and we’ve had some really great pasta or grain salads. It got me thinking about how I used to make cold, grain salads all the time. Why did I ever stop? They’re so easy to make, and they make great leftovers for lunch the next day. Consider this recipe me getting back on the dinner salad train! More to come! Probably starring white beans or chickpeas, because aquafaba!
But back to this salad. Israeli couscous is different from just plain couscous. It’s not a grain, it’s actually tiny pasta and has that nice, chewy consistency of pasta. It also cooks up quickly, so you can pull this whole dish together in under 30 minutes!
Israeli Couscous Salad
Yield: 4-6 servings
- 1 cup Israeli couscous + 2 cups water
- 1 15 ounce can white beans, drained
- 2 carrots, peeled and chopped into 1/2″ coins
- 1 1/2 cups broccoli florets (about 1 small head of broccoli)
- 1/4 cup minced sweet onion
- 1 cup Creamy Avocado Dressing (recipe below)
- 1 cup stemmed and chopped kale
- In a saucepan, bring the water to a rolling boil. Add the Israeli couscous, reduce the heat, and simmer, stirring occasionally, for 10-12 minutes, until it’s tender. Drain off any excess water, if needed. Transfer it to a large bowl when it’s done.
- Meanwhile, steam the carrots and broccoli lightly on the stovetop or in the pressure cooker. I used my pressure cooker set to high pressure for 1 minute, then did a quick release. You want the broccoli to turn bright green but still have a little crunch. If you’re steaming on the stovetop, steam for 3-4 minutes. Rinse under cold water, drain, then toss with the Israeli couscous mixture. Fold in the minced onion.
- In a small bowl, spoon 2 tablespoons of the Creamy Avocado Dressing onto the kale. Massage with your hands until the kale softens, then toss it into the Israeli couscous mixture. Toss with 4-6 tablespoons of the dressing, and serve with the rest of the dressing on the side.
- This will keep for a couple of days in the fridge, so dig into those leftovers for lunch tomorrow!
Creamy Avocado Dressing
Yield: 1 cup
- 1 Haas avocado, chopped
- juice of 1 1/2 fresh lemons
- 2 tablespoons water
- 1/2 teaspoon ground cumin
- 2 cloves garlic, coarsely chopped (If your cloves are gigantic, you can just do 1 clove.)
- Combine all of the ingredients in your blender or food processor. Puree until you have a nice, smooth dressing.