At the beginning of each week I try to make a large batch of something that I can take for lunches the whole week. In the winter I like making soups and casseroles that warm me up but now that its springtime and the weather is changing, I am craving lighter lunches.
Couscous is one of my favorite side dishes to make because it can be made so fast! Unlike rice, which can take up to 45 minutes to make, couscous can be made in 15 minutes including the time it takes to boil the water. It’s also super versatile and can be used as a main dish, side dish, in salad, and I have even seen it in soups.
This Tuscan-style couscous (I have no idea what makes it “Tuscan” by the way) was delicious! We had it for dinner one night as a side dish, and then I put the rest in tupperware for lunch the rest of the week. The dressing is light and lemony, and the tumeric, which is used in many Indian dishes, gives it a warm, earthy flavor. My favorite part was the crunchy pine nuts throughout the couscous!
adapted from the way the cookie crumbles
1 1/2 cups couscous
1/2 tsp turmeric
2 cups boiling water
1/2 cup pine nuts
1 (15 oz) can white navy beans, drained and rinsed
1 pint cherry tomatoes, halved
1/4 cup chopped fresh basil
1 small red onion, chopped
3 cloves garlic, minced
1/3 cup fresh lemon juice
1 tsp salt
1 tsp Italian seasoning
3 tbsp olive oil
kosher salt and pepper
Place dry couscous and turmeric in bowl and mix. Add boiling water, stir, and cover with lid. Let it sit for 10 minutes. Remove the cover and fluff couscous with a fork.
Toast pine nuts lightly in small sauce pan or skillet over medium heat until golden, about 5 minutes.
In large bowl, combine couscous, pine nuts, tomatoes, basil, onion, and beans.
To make dressing, combine all ingredients in a jar with tight fitting lid and shake to combine. Pour over couscous and toss to combine.
Can be eaten hot or cold.