Israeli Couscous White Bean Salad with Lemon Pesto Dressing has become my new favorite lunch this week! I’ve made it two times already, and considering its only Thursday, well–lets just say I can’t get enough. Reason number one why I love this salad-it gives me an excuse to make more marinated zucchini, my other obsession of the week (I’m on my 3rd batch!). Reason number 2, it’s delicious, and reason number 3, well, its pretty to look at. And I like pretty food.
You know what the nutritionists always say– “eat the rainbow.”
I think this salad has got that covered!
If you plan on making this salad, there are a few different options on presentation. You could serve it up Buddha Bowl style in individual bowls, as pictured above, or mix it together family style in one large bowl, like this.
This would be a wonderful salad to bring to your next potluck, or to serve alongside your favorite grilled meats or veggies. Another option, which I did not photograph, would be to layer it in a mason jar to take to work for lunch. How pretty would this be layered in a jar? Just remember to layer your dressing, beans, and couscous on the bottom, then the vegetables and baby greens on top.
That bright green dressing sure gives a pop of color to the salad, doesn’t it?! I think I’m going to make another batch of it this afternoon and drizzle it over some grilled fish tonight. Or, maybe on some angel hair pasta.
Oh, the possibilities…
Israeli Couscous White Bean Salad with Lemon Pesto Dressing
A delightful medley of Israeli couscous, white beans, marinated vegetables, and lemon pesto dressing. Serve in individual bowls "Buddha Bowl" style, mix in one large salad, or layer in mason jars.
For the Dressing:
- 1 cup fresh basil leaves
- 1 clove garlic peeled
- 1/4 cup almonds
- 1/2 cup Parmesan cheese shredded, plus 2 Tbsp extra to sprinkle on the salad
- 4 1/2 Tbsp lemon juice freshly squeezed
- 5 Tbsp olive oil
- 1/2 tsp salt
- pepper to taste
For the Salad:
- 1 cup Israeli couscous
- 1 can white beans rinsed and drained
- 2 cups lemon-herb marinated zucchini (see notes for recipe)
- 2-3 cups baby greens kale, spinach, arugula, or a mix
- 1 cup grape tomatoes if they are large, you may need to slice them in half
To make the dressing:
Add the basil leaves, garlic, and almonds to a food processor. Pulse on high until finely minced into a paste. Add the Parmesan, and pulse, until minced and incorporated into the paste. With the food processor on low, slowly add the lemon juice and olive oil until a thick dressing forms. Mix in the salt and pepper.
To cook the Israeli couscous:
Fill a medium size saucepan with water, and bring to a boil. Add a sprinkle of salt and the couscous. Cook for 10 minutes, or until the couscous is cooked al dente. Turn off the heat, pour the couscous into a fine mesh strainer, and rinse with cold water. Drain well.
To make the salad:
In a large bowl, mix the couscous, white beans, marinated zucchini, baby greens, and grape tomatoes.
Pour on the dressing, add 2 Tbsp Parmesan cheese, and mix well. Taste, and adjust seasonings (you may need to add 1/4-1/2 tsp salt). If you'd like it more acidic, add a little of the marinate from the marinated zucchinis.
To make the lemon herb marinated zucchini, get the recipe here.