8oz Fresh Green beans, trimmed and chopped (2cups)
1/4 cup oiive oil
1/2 cup Israeli couscous
1/2 tsp salt
2lbs assorted heirloom tomatoes, cut into wedges
1 1/2 cups matchstick size pieces jicama, daikon, or radish
3tbl lemon juice
3tbl drained capers
3tbl chopped fresh mint, I only use 1tbl
2tbl chopped fresh parsley
1/4 tsp ground black pepper
Instructions
In a medium saucepan cook green beans in boiling
slated water 2 minutes. Drain and rinse under cold
water, drain again.
Wipe out saucepan. Heat 1 tbl oil over medium
heat. Add couscous. Cook and stir 1 to 2
minutes or until lightly browned. Add 2/3 cup
water and 1/4 tsp of the salt. Bring to
boiling, reduce heat. Simmer, covered, 10
minutes or until tender and water is absorbed.
Remove from heat and let stand 5 minutes.
Arrange couscous, beans, tomatoes and jicama on a
platter. In a small bowl whisk together lemon
juice, capers, mint, parsley, remaining 1/4 tsp
salt and 1/4 tsp black pepper. Slowly whisk in
remaining 3 Tbsp oil. Pour over tomato mixture.
Originally Submitted
8/18/2021
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You can add this Heirloom Tomato and Green Bean Salad recipe to your own private DesktopCookbook.
