Description
This vibrant Honey Glazed Carrots and Green Beans Couscous Salad is a delightful blend of sweet and crunchy vegetables, perfectly complemented by a zesty lemon dressing. It’s a quick and easy dish that brings the essence of summer to your table.
Ingredients
Scale
- 1 cup couscous
- 1 ¼ cups vegetable broth (or water)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup carrots, peeled and diced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- ¼ cup almonds, sliced or slivered (optional)
- 3 tablespoons honey
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Start by cooking the couscous: In a medium saucepan, bring 1 ¼ cups of vegetable broth (or water) to a boil. Once boiling, stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, or until all the liquid is absorbed. Fluff with a fork before serving.
- While the couscous is resting, prepare the vegetables. In a separate pot, bring water to a boil. Add 1 cup of trimmed green beans and 1 cup of diced carrots to the boiling water. Blanch the vegetables for 3-4 minutes until they are bright in color and slightly tender but still crisp. Avoid overcooking, as you want them to retain their crunch.
- Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool for about 2 minutes, then drain and set aside.
- In a small saucepan, prepare the honey glaze: Over low heat, melt 1 tablespoon of unsalted butter. Once melted, add 3 tablespoons of honey, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Stir gently until combined and warmed through, about 2-3 minutes. Be careful not to boil the mixture, as this can make the glaze too thick.
- In a large mixing bowl, combine the cooked couscous, blanched green beans, and carrots. Drizzle the honey glaze over the salad and toss gently to coat all the vegetables evenly. The mixture should be glossy and colorful.
- Add ¼ cup of chopped fresh parsley and ¼ cup of sliced or slivered almonds (if using) to the salad. Toss again to distribute the ingredients evenly. The parsley adds a fresh herbaceous flavor, while the almonds provide a nice crunch.
- For the dressing, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and salt and pepper to taste in a small bowl. Drizzle this dressing over the salad and give it a final toss. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
- Serve immediately or refrigerate for up to an hour before serving. If making ahead, let it sit for a bit as the flavors meld together beautifully. Enjoy your colorful and nutritious Honey Glazed Carrots and Green Beans Couscous Salad with Lemon!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 5 mg
Keywords: To avoid mushy vegetables, be diligent about the blanching time. You want them tender yet crisp, so keep a close watch when they’re in the boiling water. For a vegan option, substitute the butter with coconut oil or a vegan butter alternative.