Israeli Couscous White Bean Salad

In my quest to pack my lunch, and pack things that A) can be eaten in a car, B) do no require a microwave or refrigerator, and C) will fill me up I’ve started eating more beans than I ever had before. I’m still not crazy about the texture of beans, but I’m getting there.

This salad I found in the NY Times Cooking section and have to say, I kind of love it. It holds for a while and has both protein from the feta and beans and grains from the couscous to fill me up. Add in some heirloom tomatoes and basic from the garden and what is not to like. Admittedly I can’t eat this while driving, but it can be eaten in a parking lot and it holds up well with an ice pack in my lunch bag. We had this for dinner one day as is, then I added some celery and yellow pepper to the leftovers to stretch it for lunch for a few days. The only real change I made to the original salad was using cannellini beans instead of pinto and adding a little more garlic (I think 2 large cloves instead of one).

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