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Cool Large Lima Beans and Couscous Salad

  • 1/2 cup Large Lima Beans
  • 1-1/4 cups Vegetable Broth
  • 2 Tbsp Red Onion diced
  • 1/4 Sweet Red Bell Pepper medium-sized, diced
  • 1/4 Green Bell Pepper medium-sized, diced
  • 2 Garlic cloves, minced
  • 1/2 Lemon's Zest
  • 1/8 tsp Black Pepper (Medium Grind)
  • 1/4 tsp Ground Cumin
  • 1-1/2 Tbsp Sherry Vinegar
  • 1/4 cup Olive Oil
  • 1 cup Golden Couscous


To Prepare Beans: Pour 3 cups boiling water over the beans, cover and let sit for 1 hour. Drain. Add fresh water to cover by 1 inch and simmer until tender. Start checking for doneness at 60 minutes.

To Prepare Couscous: In a small saucepan, heat vegetable stock with a dash of olive oil until simmering, stir in couscous, remove form heat, cover and let sit for 5 minutes. Stir with a fork to break up any lumps.

To Prepare Salad: Whisk together reamining oil, vinegar, cumin, black pepper, lemon zest and garlic; add red and green diced peppers and diced onion and mix well.

Mix cooled couscous with cool and drained beans and toss with dressing and vegetable mixture.

Makes 3 to 4 servings.

Cool Large Lima Beans and Couscous Salad



Products Used in this Recipe

Grains Beans Seeds
Large Lima Beans

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Golden Couscous

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1 Review

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Lisa Rose December 27, 2013
This is a favorite family recipe, and every time I make it, everyone in the room wants the recipe. It's also an easy recipe to modify, and I often add slices of chicken sausage to it. Yum!

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