Kidney Bean Couscous Salad Recipe
Nefis Yemek Tarifleri presents a delightful Kidney Bean Couscous Salad recipe that is perfect as a side dish or a light meal. This salad combines the earthy flavor of kidney beans with fluffy couscous, crunchy walnuts, and vibrant pomegranate seeds.
Ingredients:
- 1.5 cups cooked kidney beans
- ½ cup couscous
- ½ cup walnuts, roughly chopped
- 1 pomegranate
- ½ bunch parsley, finely chopped
- 2 tbsp olive oil
- 2 tbsp pomegranate molasses
- 1 tsp salt
- ¼ tsp black pepper
For Caramelized Onions:
- 2 onions, thinly sliced
- 60 ml olive oil
- ½ tsp sugar
Instructions:
First, cook the couscous in boiling water for approximately 8 minutes. Drain the couscous and set it aside to cool. For the caramelized onions, heat olive oil in a pan and sauté the sliced onions. Once they begin to soften, add sugar and stir until the onions are nicely caramelized. Transfer the caramelized onions to a separate plate to cool.
In a large bowl, combine the drained kidney beans, cooled caramelized onions, and chopped parsley. Add the pomegranate seeds, chopped walnuts, and the cooked couscous. Drizzle with olive oil, pomegranate molasses, salt, and pepper. Gently toss all the ingredients together until well combined. Serve the salad immediately and enjoy!
English Translation:
You’ll need 1½ cups cooked kidney beans, ½ cup couscous, ½ cup walnuts, roughly chopped, 1 pomegranate, ½ bunch parsley, 2 tbsp olive oil, 2 tbsp pomegranate molasses, 1 tsp salt, and ¼ tsp black pepper. For caramelized onions: 2 onions, 60 ml olive oil, ½ tsp sugar.
Here’s how: Cook the couscous in boiling water for about 8 minutes, then drain and let cool. Slice the onions and sauté in olive oil. Once softened, add sugar and cook until caramelized. Let cool. In a large bowl, combine the beans, caramelized onions, and chopped parsley. Add pomegranate seeds, walnuts, and couscous. Drizzle with olive oil, pomegranate molasses, salt, and pepper. Toss gently and serve. Enjoy!
