Warm bean and summer squash salad with pearl couscous

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Warm bean and summer squash salad with pearl couscous

Vegan, Dairy-Free, Soy-Free

2 Servings, 500 Calories/Serving

30–45 Minutes

We call this dish veggie confetti: all our favorite seasonal vegetables become a kaleidoscopic salad of colors and textures.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces organic green beans
  • ½ cup pearl couscous
  • 2 organic summer squash
  • 1 cup cooked kidney beans
  • ¼ cup pitted Kalamata olives
  • 6 ounces organic Sun Gold or cherry tomatoes
  • 3 sprigs organic fresh oregano
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
Chef's Tip
Make It Ahead
You can cook the green beans and couscous (Steps 1 and 2) up to 1 day ahead; let cool, then cover and refrigerate separately overnight. When ready to serve, proceed with the rest of the recipe (Steps 3 and 4).

Nutrition per serving

Calories: 500, Protein: 16g (32% DV), Fiber: 12g (48% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 460mg (19% DV), Carbohydrates: 56g (19% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the green beans

  • Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.
Bring a medium sauce pot of generously salted water to a boil. Add the green beans and cook until crisp-tender, 4 to 5 minutes. Using a slotted spoon, transfer the beans to a fine-mesh strainer and rinse under cold water, then transfer to a plate; keep the water boiling for the couscous.

2

Cook the couscous

To the pot of boiling water, add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot and toss with 2 to 3 teaspoons oil. Cover and keep warm. While the beans and couscous are cooking, prepare the remaining ingredients.

3

Prep the remaining ingredients; make the vinaigrette

  • Cut the squash into ¼-inch-thick pieces.
  • Rinse the kidney beans.
  • Cut the olives in half, checking for any pits.
  • Cut the tomatoes in half.
  • Strip the oregano leaves from the stems and coarsely chop enough to measure 1 tablespoon [2 TBL]; set aside half for garnish. Save any remaining oregano for another use.
In a small bowl, stir together the lemon vinaigrette base, 2 tablespoons [¼ cup] oil, and half the oregano; season to taste with salt and pepper.

4

Cook the squash; finish the salad

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the squash and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the couscous, green beans, kidney beans, and olives, season with salt and pepper, and cook, stirring occasionally, until the beans and olives are heated through, 2 to 3 minutes. Remove from the heat and stir in the tomatoes and as much lemon vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.

Serve

Transfer the couscous and vegetables to individual bowls and garnish with the remaining oregano. Serve any remaining vinaigrette on the side.
Kids Can!
  • Fill a sauce pot with water.
  • Rinse the kidney beans.
  • Strip the oregano leaves.
  • Stir the lemon vinaigrette.
  • Garnish with the oregano.