Dalmascan Bean Salad

Basch and Vossler“All I have done — I’ve ever thought of Dalmasca first.”

—Vossler York Azelas, FFXII

Despite the long list of ingredients, this recipe is fast and easy to make. It tastes even better the next day, when the complex flavors have had some time in the refrigerator to blend.

  • 3 medium zucchinis (about 1 lb.), washed and ends removed, cut into spears
  • 1 red pepper, washed and ends removed, cut into quarters
  • 1 green pepper, washed and ends removed, cut into quarters
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 2 cups whole-wheat couscous (about 14 oz.)
  • 2½ cups broth or water
  • 1 can black beans, drained and rinsed
  • 1 can garbanzo beans (chickpeas), drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 bunch Italian parsley (about ¾ oz.), washed, stems removed, and chopped
  • 1 bunch green onions (about 3 oz.), washed, root ends removed, halved and chopped
  • 2 teaspoons grated ginger (about 2 square inches)
  • 8-12 garlic cloves (1 bulb), peeled and grated
  • 1 teaspoon dark-roasted sesame oil
  • ½ cup fresh lemon juice (about 4 small or 2 large lemons)

Preheat oven to 400 degrees. In a baking pan, toss the zucchini and peppers with olive oil. Sprinkle with salt and roast for 10 minutes. Stir well and continue to cook an additional 10 minutes, until zucchini is turning brown. Turn off the oven, remove baking pan, and set aside to cool.

Place couscous in a large Tupperware container. In a medium saucepan, heat broth or water to boiling and pour over the couscous, stirring once to make sure that the liquid is evenly distributed. Cover tightly and set aside for at least 10 minutes.

Fluff the couscous with a fork to separate the grains. Transfer to a large bowl and set aside to cool.

Meanwhile, chop the zucchini and peppers into small pieces. Add them to the couscous, along with the remaining liquid in the baking pan. Add the beans, parsley, onions, garlic, and ginger. Pour in sesame oil and lemon juice and toss well to combine.

Makes 8 servings (about 2 flat cups per serving).

Per 2-cup serving: 414 calories, 8.6 g. fat, 1.1 g. saturated fat, 1.3 g. poly. fat, 5.1 g. mono. fat, 777 mg. sodium, 378.3 mg. potassium, 69.5 g. carbohydrates, 13.8 g. fiber, 16.3 g. protein, vitamin A 7%, vitamin C 87%, calcium 11%, iron 20%

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