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Why choose between a caprese salad, pasta, or a bean salad when you can have all three in one easy, breezy, 30-minute package?

David Bonom
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan cook green beans in boiling salted water 2 minutes. Drain and rinse under cold water; drain again.

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  • Wipe out saucepan. Heat 1 Tbsp. 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; 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.

Nutrition Facts

148 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 233 mg sodium. 490 mg potassium; 19 g carbohydrates; 4 g fiber; 5 g sugar; 4 g protein; 0 g trans fatty acid; 1686 IU vitamin a; 33 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 41 mcg folate; 0 mcg vitamin b12; 36 mg calcium; 1 mg iron;

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