White Bean Couscous Salad

Finally, I’m getting around to posting this couscous recipe that I served with my fish last week. Sorry…instead of an Eastery {is that even a word?} recipe, you’re getting this! However, I think it would make a great side for your Easter brunch, lunch or dinner.


I have been making this couscous salad for over a year and have made it time and time again. It’s really easy, fairly quick and pairs well with a variety of different meals from fish to chicken. For my vegan and vegetarian friends….it also works great with veggies as the main course.


If you’ve never had couscous, you really should give it a try. It’s kind of a cross between rice and quinoa and it has very little flavor. You can replace any grain with it and create whatever flavor you want. Read about the nutritional information for couscous, here.


Something to think about….

Have you tried couscous? What do you think about it? If you like it, I also have a Greek couscous recipe on the blog.

Happy Easter weekend!


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  1. I’ve actually never had couscous before. I hear good things about it, but I’m thinking that I wouldn’t be a big fan of the texture – the individual grains just seem too small and … well… small :lol: That’s kind of the reason that I’ve never ventured out to try amaranth as well. Rice, on the other hand, I’m a huge fan of.
    Amanda @ .running with spoons. . the girl i used to be .My Profile