Couscous And Mung Bean Salad With Golden Beets And Greens Food

COUSCOUS AND MUNG BEAN SALAD WITH GOLDEN BEETS AND GREENS

Steps:

• Bring 3 cups water and 1 cup mung beans to simmer in a covered pot approximately 25-30 minutes until beans are soft. Add 2 cups water and 1 1/2 cup couscous to another pot and simmer uncovered for 8-10 minutes until tender. Combine, set aside and allow to cool.
• Toast pine nuts in skillet until lightly brown and set aside. Add 1 tsp butter to the skillet and add the diced onion. Allow to cook until lightly browned and add the mushrooms. Cook until the mushrooms have reduced to half the size and are tender. Add the remaining vegetables except the beets and cook until tender.
• In the meantime, boil the sliced beets 8-10 minutes until tender. Once cooked, add to the skillet along with the remaining ingredients, including the butter.
• Combine couscous/mung bean mixture, pine nuts, and vegetable mixture. Season with salt and pepper to taste. Serve with nutritional yeast sprinkled on top.

MUNG BEAN SALAD

Steps:

• Place the dried mung beans in a large bowl of water and let soak overnight. Drain.
• Bring a large pot of water to a boil. Add mung beans and boil for 10 minutes.
• Drain the mung beans and repeat the process with a fresh pot of boiling water, this time for 7 minutes.
• Drain mung beans and rinse under cold water. Drain well and place in a large bowl.
• Add scallions, mint, olive oil, vinegar and salt and toss to combine.
• Divide among serving dishes, garnish with hard boiled eggs, black olives and fresh mint leaves.