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Prep time
20 minutes
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Cook time
20 minutes
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Serves
4-6
Author Notes
This "salad" is a carb overload. Lightened only by fat and acid, it really is a winter salad that is almost refreshing. The bright and acidic citrus juice added mixed with the abundance of fresh herbs, it is a reprieve from the rest of winter foods while still supplying you with comfort and sustenance. —Jack Prefontaine
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Ingredients
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1
can white beans (butter, Great Northern, Pinto, Navy beans, cannellini)
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1 cup
Israeli couscous
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1/4 cup
olive oil
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1/2 cup
walnuts (or any nut)
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4-6
green onions
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1/2 bunch
dill
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1/2 bunch
cilantro (or any other tender herb)
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2 tablespoons
lemon juice or vinegar
Directions
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Cook couscous according to instructions (mine was 1 cup of couscous to 1 ½ cups of water for 10 minutes)
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Chop onions and walnuts
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Heat oil in a pan at medium heat and toast walnuts until golden and you can smell the walnuts, then remove the walnuts.
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Fry the onions until golden around the edges and remove from heat
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Mix couscous and beans in a bowl. Add oil and onions and all of the herbs.
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Taste and season with salt, pepper and lemon juice or vinegar.
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Top with walnuts and any extra herbs you want
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