With hints of citrus, this refreshing dish is also warming and nourishing. Couscous helps aid in digestion and balance fluid in the body. The various ingredients in this dish support most of the major organs. Cucumber: Lung; Garlic, Scallions, Lemon: Liver; Mango: Stomach; Pine nuts and Kidney Beans: Kidney.

Yields1 Serving
 2 Tablespoons of melted butter
 1 cup of couscous, rinsed
 2 cups water
 1 small cucumber, quartered and thinly sliced
 1/2 red pepper, seeded and diced
 1 cup of canned kidney beans, drained and rinsed
 3 Tablespoons of olive oil
 2 cloves of garlic, minced
 1/3 cup of pine nuts
 juice of 2 lemons
 1 Tablespoon of fresh sage, diced
 Freshly ground salt and pepper
 2 scallions, chopped
1

Melt butter in a medium-sized pot. Add the couscous and freekeh and toast for about 5 minutes. Add the water and bring to a boil.

2

Cover the pot and reduce the heat to low. Simmer 15-20 minutes, or until the water is absorbed.

3

Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and scoop into a mixing bowl.

4

Add the cucumbers, red pepper, and beans. Set aside.

5

Then warm 1 Tablespoon olive oil and the minced garlic in a small saucepan over low heat. Add the pine nuts and cook 2-3 minutes, or until toasted.

6

Add the nut mixture to the bowl. In a small bowl, combine the remaining 2 Tablespoons olive oil with the lemon, and the fresh sage. Whisk and pour over the “salad.” Mix well.

7

Season with salt and pepper and top with the chopped scallions. Serve at room temperature.

8

*Bulgur wheat is a good substitute for freekeh.

CategoryCooking Method

Ingredients

 2 Tablespoons of melted butter
 1 cup of couscous, rinsed
 2 cups water
 1 small cucumber, quartered and thinly sliced
 1/2 red pepper, seeded and diced
 1 cup of canned kidney beans, drained and rinsed
 3 Tablespoons of olive oil
 2 cloves of garlic, minced
 1/3 cup of pine nuts
 juice of 2 lemons
 1 Tablespoon of fresh sage, diced
 Freshly ground salt and pepper
 2 scallions, chopped

Directions

1

Melt butter in a medium-sized pot. Add the couscous and freekeh and toast for about 5 minutes. Add the water and bring to a boil.

2

Cover the pot and reduce the heat to low. Simmer 15-20 minutes, or until the water is absorbed.

3

Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and scoop into a mixing bowl.

4

Add the cucumbers, red pepper, and beans. Set aside.

5

Then warm 1 Tablespoon olive oil and the minced garlic in a small saucepan over low heat. Add the pine nuts and cook 2-3 minutes, or until toasted.

6

Add the nut mixture to the bowl. In a small bowl, combine the remaining 2 Tablespoons olive oil with the lemon, and the fresh sage. Whisk and pour over the “salad.” Mix well.

7

Season with salt and pepper and top with the chopped scallions. Serve at room temperature.

8

*Bulgur wheat is a good substitute for freekeh.

ADORNED COUSCOUS

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