Salade Janine
- 1/4 cup couscous
- 2 cups (about 1/2 pound) slender green beans (see Note)
- 1 large head Bibb or Boston lettuce
- 1 medium ripe, firm avocado, cut into thin strips
- 1 cup small grape tomatoes
- 1/3 cup small oil-cured black olives, preferably Nicoise
- 1/4 cup balsamic vinaigrette, homemade (page 221) or store-bought, or as needed
- In a small heatproof container, pour 1/2 cup boiling water over the couscous.
- Cover and let stand for 5 to 10 minutes, until the water is absorbed, then fluff with a fork.
- Meanwhile, steam the green beans in a small amount of water until tender-crisp, then drain and rinse under cold water until cool.
- Tear the lettuce into bite-size pieces.
- Combine the lettuce, avocado, tomatoes, and olives in a salad bowl.
- Gently stir in the couscous and green beans.
- Drizzle with vinaigrette, toss gently, and serve.
- Calories: 277
- Total Fat: 21g
- Protein: 4g
- Carbohydrates: 20g
- Fiber: 5g
- Sodium: 275mg
couscous, green beans, head, medium ripe, grape tomatoes, black olives, balsamic vinaigrette
Taken from www.epicurious.com/recipes/food/views/salade-janine-390551 (may not work)