Tuscan Couscous salad
Tuscan-Style Couscous Salad (adapted from Vegetarian Classics, by Jeanne Lemlin)
Serves 4 as a main course
1½ cups couscous
½ teaspoon turmeric
2 cups boiling water
½ cup pine nuts
1 (15-ounce) can small white beans such as navy or Great Northern, rinsed well and
1 pint cherry tomatoes, halved
¾ cup shredded fresh basil
1 small red onion, slivered
3 garlic cloves, unpeeled
? cup lemon juice
½ teaspoon salt
Generous seasoning freshly ground pepper
3 tablespoon extra virgin olive oil
1. Place the couscous and turmeric in a large bowl and mix. Pour on the boiling water, stir, and immediately cover the bowl with a large plate. Let sit for 10 minutes. Remove the cover and fluff the couscous with a fork. Let cool.
2. Place the pine nuts and unpeeled garlic cloves in a small skillet and toast over medium heat, tossing often, until golden, about 5 minutes. Watch them carefully because they can easily burn. Let the pine nuts cool, then mix them into the couscous along with the beans, tomatoes, basil, and red onion.
3. Mince the garlic. Place the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour over the couscous mixture and toss well. Let marinate at least 30 minutes before serving. Cover and chill if longer than 30 minutes. Serve at room temperature.