My Wood Salad Bowl Couscous Salad with Green Beans

My Wood Salad Bowl is filled with a Couscous Salad made with green and yellow beans picked this morning.  Green and red pepper, grated carrot and fresh herbs all add color.  The home made dressing is a garlicy mustard vinaigrette. Yellow squash cut into a small dice adds a little crunch and more vegetable goodness.

A great vegetarian salad for summer!

For the salad:

  • About 2 cups cooked couscous
  • 1 cup green and/or yellow green beans, lightly steamed, cut on the diagonal
  • 1/4 cup raw yellow squash, fine dice
  • 1/2 red onion, fine dice
  • 1 carrot, shredded
  • 1/2 cup freshly chopped herbs like parsley, chives, basil

Prepare the pearled couscous according to package directions.  Add a little olive oil and freshly ground pepper to the warm couscous then cool as you chop the vegetables and herbs.  Mix all the ingredients, add the vinaigrette and chill.

And for the vinaigrette:

  • 1 large garlic clove, minced
  • 1 T Dijon Mustard
  • 2 T White Wine Vinegar
  • 6 T Extra Virgin Olive Oil

Finely chop the garlic and put in small glass jar with a lid.  Cover with vinegar and let sit for a few minutes to soften the garlic.  Add the mustard and olive oil and shake to emulsify. 

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