Name: Lemon white bean couscous salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 0.75 cup dry instant couscous; 0.75 cup water, or the amount specified on your couscous package; 1.5 cups canned white beans, drained and rinsed; 0.5 cucumber, diced; 1 tomato, diced; 2 tbsp lemon juice; 1 tbsp olive oil; 2 tbsp chopped fresh parsley

This method is for instant couscous. Pearl couscous usually requires simmering and should be prepared with its own package directions. The package liquid ratio takes priority over the example amount. White beans add a soft texture against the cucumber. Fold rather than vigorously stir so they remain intact. Taste before adding extra lemon because the acidity of fresh lemons varies.

Make this lunch work for you

This method is for instant couscous. Pearl couscous usually requires simmering and should be prepared with its own package directions. The package liquid ratio takes priority over the example amount.

White beans add a soft texture against the cucumber. Fold rather than vigorously stir so they remain intact. Taste before adding extra lemon because the acidity of fresh lemons varies.

Before you begin

This recipe makes two servings. Set out the measured ingredients and read all the steps before starting. Use the serving selector for a different number of people; timing does not scale automatically. Larger cooked batches may need a second pan or separate batches.

Couscous contains wheat. Keep the prepared salad cold if taking it away from home, and follow the CDC guidance below for prompt refrigeration.

Recipe card

Lemon white bean couscous salad

Prep and cooking times are estimates.

Prep: 10 minCook: 10 minTotal: 20 min

People (servings)Amounts adjust automatically. Cooking time may increase for larger batches.

Ingredients

How to make it

Prepare ingredientsBring the measured water to a boil in a small saucepan. Remove from the heat, stir in the instant couscous and cover. Follow the package ratio and resting time if different.
Build the baseWhile it stands, rinse and dice the cucumber and tomato. Rinse the parsley and chop it. Drain the canned beans thoroughly.
CombineFluff the prepared couscous with a fork. Fold in the beans, vegetables and parsley.
Finish and serveMix the lemon juice and oil, pour over the salad and toss gently. Serve freshly prepared or refrigerate promptly for a chilled meal.