Soybean CouscousThis high protein, low fat salad will keep several days if covered tightly and refrigerated. Add it to lunch boxes for a refreshing salad that will keep well throughout the morning.
- 1 c dry soybeans
- 1 tsp vegetable oil
- 1 c couscous
- 1 c boiling water
- 1 carrot, peeled and coarsely shredded
- 1 stalk of celery, finely chopped
- 1/4 c bell pepper, finely chopped
- 1/4 c minced parsley
- 2 Tbsp onion, minced
- 2 tsp dry mint
- 2 Tbsp capers, rinsed and drained
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp apple cider vinegar
- 2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- Soak the soybeans overnight in salted water. Drain and place in a large, deep pot. Cover by 4 inches with fresh water. Add the teaspoon of vegetable oil. Cook on medium until boiling. Skim off foam. Reduce heat to low, cover loosely, and simmer about 2-2 1/2 hours, or until just tender. Rinse, drain, and set aside.
- Place the couscous in a 2 quart casserole dish and add the boiling water. Allow to stand 5 minutes; fluff with fork and cool to room temperature. Add soybeans, carrot, celery, bell pepper, parsley, onion, mint, and capers. Toss lightly.
- In a small bowl, blend the olive oil, lemon juice, vinegar, sugar, salt and pepper. Add this dressing to the couscous mix and toss again. Cover and refrigerate for at least 4 hours before serving so that spices have a chance to blend.