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Cous Cous, Broccoli & White Bean Salad w/ roasted garlic and lemon vinaigrette ??
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I wanted to make a big batch of something delicious to enjoy for a few days this week, and to grab when I’m pressed for time! This works great for that, just add the arugula (or whatever greens!) on the day you’ll dig in ??
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1.5 cups uncooked whole wheat cous cous
1.5 cups roasted peppers, diced
1 cup finely chopped marinated sun-dried tomatoes
1.5 cups artichokes diced (used canned plain)
1 can rinsed cannellini beans
3 cups fresh broccoli florets cut bite-sized
1/2 cup olives roughly chopped (used kalamata)
2-3 large handfuls arugula as desired
Dressing:
Juice of 2 lemons
2 tsp dijon mustard
1/4 cup olive oil
1 tsp salt
1/2 tsp pepper
4 cloves roasted garlic, mashed (can sub 2 cloves fresh minced garlic or garlic powder to taste)
1 T dried basil
1 T dried parsley
1/4 tsp red chili flakes (optional)
Heat oven to 375 degrees and roast broccoli florets with a bit of oil, salt and garlic powder for 10 minutes, toss, and cook another 10 to 15 minutes until slightly browned (less time for smaller pierces). Meanwhile, cook cous cous according to package directions with a little salt. In a large serving bowl, whisk dressing together. Add cooked cous cous while it’s still warm, then add cooked broccoli and other ingredients besides arugula. Once the salad cools down to room temperature, mix in the arugula. Just before serving, you can drizzle with a bit more lemon juice if desired. ????
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