William Stanney, OFM 11 p.m., Dec. 17
Mediterranean Cous Cous Bean Salad
Submitted by Mango
I came up with this recipe for my cousin and I, who are vegetarians, so that we could have a substantial entree-style salad to eat at our family gatherings. Everybody ended up loving it. It's easy to make and tastes best if prepared a day ahead of time, just give it a little fluff before serving. This recipe makes enough for about 6 to 8 side dish servings. I double the recipe for parties and potlucks.
- 17.6 oz Box Trader Joe’s Whole Wheat Cous Cous
- 15 ozs Can Trader Joe’s Marinated Bean Salad
- 8 ozs Feta cheese
- 6 ozs Sun-dried tomatoes packed in oil
- 1 cup Mushroom broth (Pacific Brand)
- 2 tbls Butter
- ½ tsp Salt
- 1 pt Grape tomatoes
Cook the Trader Joe's Whole Wheat Cous Cous according to package directions, but substitute the Mushroom Broth for the water. Cover and set aside in the refrigerator until just cool. Drain and coarsely chop the sun dried Tomatoes. Open the package of feta cheese and squeeze out the excess liquid between paper towels, cut into one inch cubes. Wash and dry the Grape Tomatoes, cut into halves. After the Cous Cous has cooled, open the Trader Joe's Marinated Bean Salad and add contents, including marinade, to Cous Cous. Mix well. Add the sun dried Tomatoes, Feta Cheese, and Grape Tomatoes. Mix well. This dish can be served immediately after chilled, but it tastes even better when allowed to sit in refrigerator over night. Mix well just before serving.
Added Thursday, May 28, 2009