White Bean Carrot Couscous Salad

This Moroccan-inspired White Bean Carrot Couscous Salad is an easy lunch made with exciting North African flavors, hearty beans, and fluffy couscous. Vegan. Gluten-Free and Nut-Free Options.

Course Salad

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 20

Total Time 20

Servings servings

Calories 581kcal

Author Caitlin Shoemaker

Ingredients

1 cup dry couscous
1 1/4 cups water
kosher salt to taste
4-5 carrots
30 ounces cannellini beans drained and rinsed (2 cans)
1/2 bunch flat leaf parsley roughly chopped
1/4 red onion fine dice
1/2 cup toasted pine nuts*

For the Dressing:

1/4 cup olive oil
Zest of 1 lemon
Juice of 2 lemons about 3-4 lemons
2-3 teaspoons harissa*
1 clove garlic crushed
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt

US Customary - Metric

Instructions

Cook the Couscous: Bring the water to a boil on the stovetop or in an electric kettle. Add the couscous to a large bowl with a pinch of salt and pour the boiling water over it; mix well, then cover with a plate or lid and let sit for 7 minutes. Fluff with a fork and set aside. (Note: if you are warming the water on the stovetop, you can remove it from the heat and add the couscous directly to the pot)
Vegetable Prep: Peel the carrots and trim the ends. Chop the carrots into 2-3” pieces and add to a food processor with an S-blade attachment. Process until finely chopped, 30 to 45 seconds. (Note: You can opt to finely dice the carrots as well, but this method is faster)
Make the Dressing: Add the oil to a small jar along with the lemon zest, lemon juice, harissa, garlic, smoked paprika, and salt. Seal the jar and shake well until emulsified; set aside.
Combine: Add the beans, carrot, red onion, parsley, and pine nuts to the bowl with the couscous. Pour the dressing over the salad and toss well until everything is combined.
Serve & Store: Enjoy immediately; if making for meal prep, transfer the salad into individual mason jars and store in the refrigerator. Leftovers will keep in the fridge for up to 5 days.

Notes

Gluten-Free: Couscous is not gluten-free, but you can make this salad with cooked quinoa instead! Cook 1 cup of dry quinoa according to package directions and proceed with the rest of the recipe as written.
Toasted Pine Nuts: Warm a pan over medium heat and add the pine nuts; stir frequently until they are fragrant and golden brown, about 5 minutes. Remove from the heat and set aside. You can also swap the pine nuts for slivered almonds, or use pumpkin seeds if you have a nut allergy!
Harissa: Harissa is a Moroccan hot chili pepper paste with a spicy, smoky flavor. If you cannot find harissa you can substitute it with Sambal Olek or Sriracha, or Gochujang for a similar flavor.

Nutrition