Roasted couscous salad with favas and grapes
Well, we have a new favorite at the house, and this is it. We found that roasting the couscous gives it a lovely nutty flavor as well as a lovely golden color.
Serving Size: 4
- 1 cup raw couscous
- pinch of salt
- 1 tablespoon vegan margarine
- 1 cup fava beans, shelled, blanched and skins removed
- 3 spring green onions, finely sliced
- 200 grams (1 large bunch) seedless grapes cut in half
for the dressing:
- 1/3 cup rice vinegar
- 1/3 cup olive oil
- 1 tablespoon agave, maple or corn syrup
- dash of cayenne
- salt and pepper to taste
- Bring 1 cup of water to boil.
- Melt the vegan margarine in a frying pan.
- Add the 1 cup of couscous and roast the couscous until lightly golden brown.
- Stir constantly so as to avoid burning.
- Put the roasted couscous in a large bowl, add the pinch of salt and pour the boiling water over the couscous.
- Stir well to mix, and place a lid or plate over so that the couscous absorbs the water.
- Bring a salted pot of water to boil, when boiling add the fava beans.
- Cook for 3-4 minutes until al dente but make sure that they remain bright green.
- Immediately, remove from the burner, drain the hot water and place in a cold bath of water to stop the cooking process.
- Fluff the couscous with a fork.
- When the favas have cooled , add them to the couscous.
- Cut the spring onions in small rings nd add to the couscous.
- Wash the grapes and cut each in half, add to the couscous and favas.
- Make the dressing from the remaining ingredients.
- Whisk and pour over the salad, mix well.
It’s best to make it ahead of time and allow the dressing to season the salad.
You can substitute other fruits, such as mangos, or any other beans that you enjoy as well.
inspired by the http://www.mariquita.com/recipes/fava%20beans.html