Crunchy Green Bean, Tomato, Chicken and Pearl Couscous Salad

Just cooked crunchy green beans and ripe sweet cherry tomatoes perk up this lovely salad made with pearl couscous, augmented with chicken, and dressed with raspberry vinegar and whole grain mustard.

Once again, I’m sharing a recipe perfect for my self-imposed Salad Month. This Crunchy Green Bean, Tomato, Chicken and Pearl Couscous Salad is another of our favorites when it’s hot outside. It’s light yet, because of the pearl couscous and chicken, it’s filling enough to be a meal on its own. Or, if you want, omit the chicken from the salad and serve it as a side dish.

If you are not familiar with pearl couscous, also known as mograbia, it’s made from a moistened bulgur wheat paste which is rolled into small balls. The balls are coated with finely ground hard white wheat flour and dried. Those who still make pearl couscous in the traditional manner hand roll the balls and dry them in the sun. I bought mine in a bag at my local grocery store.

My younger daughter (and the Boxer boy) will eat green beans completely raw. I prefer mine blanched for salads but you do you. If you like them uncooked, skip the first step of this recipe. Either way, this is another instance where the ingredients are simple, but the finished dish is more than the sum of its parts. The bonus is that, if you make enough to last until the next day, this salad tastes just as good, possibly even better.

Crunchy Green Bean, Tomato, Chicken and Pearl Couscous Salad

Ingredients – serves 2 for a main meal
For the salad:
7 oz or 200g fine green beans, cut in bite-sized pieces
1 cup pearl couscous
1 small onion, sliced
Green onion tops, chopped
Sea salt
Black pepper
7 oz or 200g cherry tomatoes, cut in halves
Leftover roast or rotisserie chicken – two breasts or an equivalent amount deboned and cut in bite-sized pieces

For the dressing:
1/8 cup raspberry vinegar
1/4 cup olive oil
1 tablespoon whole grain mustard
Pinch sea salt
A few grinds of fresh black pepper

Method
Bring a pot of water to the boil and blanch the green beans for 2 1/2-3 minutes. Drain and refresh them in some ice water so they stop cooking. Drain well.

Cook the couscous as you would pasta in salted water, boiling till the little balls are al dente, that is, soft but still with a little firmness. (Follow your package instructions for the best results.) Drain and rinse and leave to cool for a few minutes.

Toss the warm pearl couscous in a large salad bowl with the sliced onion and chopped green onion tops. Season with a few grinds of black pepper.

Shake the dressing ingredients together in a clean jar until well combined and pour over the couscous. Stir well.

Add in the crunchy green beans, halved cherry tomatoes and the chicken. Toss well. Taste for salt and pepper and add more if necessary.

Enjoy!

Do you keep cool in summer by eating salads too? Here are a few you are sure to enjoy!

• Halloumi Freekeh Peach Salad 
• Spicy Cucumber Chickpea Salad 
• Chili Peach Vinaigrette 
• Cupboard Tomato Mozzarella Salad 
• Black-eyed Pea Salad 
• Red Camargue and Wild Rice Salad with Seared Tuna 

Pin it! 

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Long Beans with Coconut

Fresh long beans with coconut milk are rich and spicy, though the coconut milk helps mellow the potency of the red chili peppers.

This week my Sunday Supper group is sharing their favorite regional recipes, the ones that define home for them, whether from their place of origin or an adopted city or state that became home. I must confess that I struggled with this one. I’ve called so many cities home, growing to love each and every one from the little Podunk oilfield town of Balikpapan, Indonesia to Paris, the City of Love. And, of course, that doesn’t even take into account my birthplace New Iberia, Louisiana or Houston, Texas which I list as my hometown on Facebook. How to choose just one recipe?

One of the first things I do when we move to a new place is to wander up and down every aisle of the nearest local grocery store or food market. My goal is not necessarily to make an immediate purchase but to see what they have that we love or to discover new unfamiliar ingredients. Take these long beans, for instance. They are common in Asia, often easier to find than the normal green beans I grew up with. And since the long beans are locally grown, most of the time they are cheaper too. They look a bit alien, all curled up in bunches tied with a bit of string or a rubber band to keep them tidy. The little beans inside are larger than our US green beans and have a tinge of purple around the edges.

While I have made my grandmother’s green beans with baby new potatoes and Clara’s Garlicky Green Beans and Carrots with them, somehow they seem to go better with a more Asian style recipe. This one with spicy coconut originates in either Indonesia or Malaysia. They both claim it, but since I’ve called both places home, I’m not going to name one and get the other riled up.

Ingredients
1 lb or 450g long beans
1 small onion
2 garlic cloves
1-2 red chili peppers
1 tablespoon canola or other light oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 cup or 60 ml thick coconut milk (Scoop out the stuff that floats to the top of the can.)
Salt
Freshly ground black pepper

Method
Cut the tips off one end of your long beans and then cut them at an angle into more manageable pieces, discarding the tips at the other end as well.

Cut your peeled onion in half and slice it thinly. Slice the garlic and finely chop the peppers.

Bring a large pot of water to the boil and tip in the long beans.

Boil for 2-3 minutes then drain them in a colander. Run cool water over them to stop the cooking process.

In a pan large enough to stir the green beans later, sauté the onions, chili peppers and garlic in the oil until they soften. Add in the ground spices and sauté for a few minutes more.

Pour in the thick coconut milk and stir well to combine.

Add in the blanched long beans and stir again to coat the beans with the now spicy coconut milk.

Sprinkle on salt to taste and a few good grinds of fresh black pepper and stir again.

You can cook the beans longer if you like them softer. We prefer them pretty crunchy so I cook them just a couple of minutes in the coconut milk so it evaporates a bit and clings to them.

This dish can be served warm or cold so it's perfect for bringing along to your next potluck or barbecue as well.

Enjoy!

What meal or dish means home to you? Perhaps you’ll find it in this list of favorite regional recipes from the rest of the Sunday Supper tastemakers. Many thanks to Sue from Palatable Pastime for hosting this great event!

Appetizers

• Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
• Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
• New England Style Stuffed Clams by Caroline’s Cooking

Beverages and Breakfast 

• Brandy Old Fashioned by Curious Cuisiniere
• Breakfast Empanada Casserole by Simply Healthy Family
• Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog

Salads and Sauces

• Alabama White Barbecue Sauce by Cookin’ Mimi
• Pittsburgh Steak Salad by Seduction in the Kitchen
• Homemade Ranch Dressing by My Imperfect Kitchen
• Tupelo Honey Key Lime Vinaigrette by Family Around the Table

Side Dishes and Soups

• Delaware Crabs by Delaware Girl Eats
• JoJo Potatoes by A Mind Full Mom
• Long Beans with Coconut by Food Lust People Love
• Mohawk Corn Soup by kimchi MOM
• Old Bay Cauli-Tots by Cupcakes & Kale Chips
• Southern Collard Greens by Magnolia Days
• Steve’s Famous Maryland Crab Soup by Monica’s Table

Main Dishes

• Amish Chicken and Noodles by Palatable Pastime
• Boiled Lobster with Drawn Butter by Taste And See
• Bison Steaks with Cranberry Chimichurri by Tramplingrose
• California Beer Steamed Shrimp by Nosh My Way
• Avocado BLT Sandwich by Brunch-n-Bites
• Cali Inspired Fish Tacos by Sew You Think You Can Cook
• Cheesy Tex Mex Enchiladas by The TipToe Fairy
• Cola Marinated Steak Tips by Hardly a Goddess
• Corn and Bacon Chowder by Moore or Less Cooking
• Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
• Deep Fried Pizza Roll by Grumpy’s Honeybunch
• Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
• Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
• Homemade Quebec Maple Baked Beans by She Loves Biscotti
• How to Make Vegetable Lumpia by Asian In America
• Italian Hot Dog by Simple and Savory
• Mom’s City Chicken by My Life Cookbook
• North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
• Philly Cheesesteak Calzones by Baking Sense
• Polish Boy Sandwich by Renee’s Kitchen Adventures
• Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
• Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
• West Michigan Wet Burritos by Wholistic Woman

Desserts

• Upside Down Angel Food Cupcakes by Cooking With Carlee
• Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
• Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
• Carob Cherry Crumb Bars by Pies and Plots
• Florida Key Lime Cream Pie by The Crumby Cupcake
• Fried Biscuits by Angels Home Sweet Homestead
• Gooey Butter Cake from Saint Louie! by Our Good Life
• Homemade Butterscotch Krimpets by The Redhead Baker
• San Jose Burnt Almond Cake by Eat, Drink and be Tracy
• Shoofly Pie by Cindy’s Recipes and Writings
• Spanish Bar Cake by Get the Good Stuff!
• Hoosier Sugar Cream Pie by That Skinny Chick Can Bake

Soupe au Pistou #CookforJulia

Soupe au Pistou is a classic vegetable soup with a topping of tomato pesto from Mastering the Art of French Cooking by Julia Child.

Julia Child’s first television show was aired in February 1963, just 19 days after yours truly made my world debut.  And yet, this woman has influenced me in tangible ways.  First off, I have learned that fear of failure has no place in the kitchen.  As Julia said, “In cooking you've got to have a what-the-hell attitude.”  Even as medical professionals were saying to avoid butter and eat lower fat margarine, I held to Julia’s belief that butter was not evil.  (And we were vindicated!)  “Everything in moderation, including moderation.”

I have learned to enjoy a glass of wine while cooking, at least on weekends.  I have learned to wing it, as if cameras were rolling, if something doesn’t go the way it should while cooking.  I have learned that we learn best by doing.  A quote from the famous fallen potato pancake episode:  “The only way you learn to flip things is just to flip them!”  Also, "every woman should have a blowtorch."  I agree, Julia, and I do!  

I have learned that a cook should never deprecate her own food.  Accept compliments graciously.  And most importantly, share.  Share food, share skills, share recipes.  Thank you, Julia Child, for doing just that.  We have been blessed by your generosity.  Long may your legacy continue!

In honor of Julia’s 100^th birthday, folks worldwide are cooking her recipes and PBS, where you can still see her shows, is celebrating one of its biggest stars.  Head over to their site and check out the recipes and cook one in honor of a great lady. 

I’ve chosen a recipe from Julia’s first and most famous book, Mastering the Art of French Cooking (mine is the 1971 edition) - a lovely summery vegetable soup finished with a sharp garlic tomato pistou that I believe honors her love of fresh produce cooked into the ultimate comfort food.   Who doesn’t feel better after a bowl of soup?

Ingredients

For the soup:

Good drizzle olive oil for sautéing vegetables

6 oz or 170g onions

7 oz or 200g carrots

10 oz or 280g potatoes

1 tablespoon salt (I used 1 tablespoon vegetable stock powder and 1 teaspoon of fine sea salt.)

7 oz or 200g fresh green beans

14 oz or 400g can cannellini beans

1 oz or 30g spaghetti or vermicelli.  (I used tagliatelle.  Because that’s what I had.)

1 slice stale white bread

A few good grinds of fresh black pepper

Pinch of saffron

For the pistou:

4 cloves garlic

4 tablespoons tomato paste

1/4 cup chopped fresh basil or 1 1/2 tablespoons dried basil (I actually used 1 tablespoon dried oregano.  Can’t seem to find fresh basil this time of year in Egypt and because I love the fresh stuff, I’ve never bought dried basil.)

1 oz or 30g Parmesan cheese plus more for serving, if desired

1/4 cup or 60ml fruity olive oil

Method

Peel your onions and dice them finely.  Drizzle a little olive oil in pot big enough to hold at least 5-quarts or 4.75 liters.  Put your onions in to sweat over a low heat while you peel and chop your carrots and potatoes.

Peel the carrots and cut them into small squares.  Pop them in the pot with the onions and give it a good stir.  Give the pot another drizzle of olive oil, if it looks dry. 

Peel the potatoes and cut them into small squares.  Add them to the onion pot and stir briefly.

Add in three quarts or just under three liters of water.  Season with the salt or the stock powder and salt, if desired.  Cook over a medium heat for 30-40 minutes.

Meanwhile, make the pistou.  Put your tomato paste into a mortar with your fresh or dried herb and four cloves of garlic.  Bash it about gently until the garlic is no longer visible.

Grate your Parmesan and add it to the mortar.  Mix thoroughly. 

Add enough olive oil to loosen it up a bit – about 1/4 cup or 60ml.   Set this aside.

Top and tail your green beans and cut them into short lengths.  Crush your pasta of choice into small pieces as well.

Crumble your stale bread slice or cut it into tiny pieces with a serrated knife and rinse your cannellini beans and leave in the colander to drain.  (Sorry - forgot to take a photo of the bread!)

When you are about 20 minutes from serving, add the green beans, cannellini beans and pasta to the pot.   Give it a good stir and let it cook for a few minutes.

Add the bread and stir.  Cook for about 15 minutes.  The bread will disintegrate and thicken the broth deliciously.  If it is too thick for your taste, add a little more water. 

Season with black pepper and the pinch of saffron.

Remove some of the broth with a ladle or measuring cup and add it into the tomato pistou.   Stir to loosen. 

Some green beans slipped in.  Not a big deal.  Just try to mix without mashing them. 

Reserve two or three teaspoons of pistou (for garnish when serving) and stir the rest of it into the soup.  Taste for seasoning and add more salt, if necessary.  The Parmesan may have added enough, but it is a good idea to check before serving.

Serve each bowl topped with a reserved 1/2 teaspoon of pistou and some extra grated Parmesan, if desired.   (At our house, extra Parmesan is compulsory.)

Enjoy!  Now give this a try or go to the PBS site and choose yourself a Julia recipe!  Or at the very least, open a bottle of wine and raise a toast.  To Julia!

You might be interested in these other Julia Child recipes I have made:

Rustic Potato Bread - because there is nothing more divine that the smell of bread baking and you can't beat this potato bread for a soft crumb and crunchy crust.  No bread pan required!

and Coq au Vin with Cornish Game Hens - Julia's classic French dish with little birds

and Cherry Clafoutis - Once again, a classic French dessert.  Cherries in a eggy batter, baked to fluffy perfection.

Green Beans with Fresh Tomatoes and Thyme

Green beans with fresh tomatoes and thyme are a great side dish chicken, steak, pork chops or fish. In fact they go well with everything. Or eat them on their own!

This week I am away from my kitchen, spending time in Venice and Ravenna, Italy and having a great time seeing the sights and admiring the art and architecture.  So here's something I cooked and wrote a while back but never posted.

Elder daughter has never been a fan of cooked tomatoes, so when she still lived at home, I didn’t make things in tomato sauce very often or add tomatoes to many cooked dishes.  She was not a picky child, this being her one dislike – she was the only other person in the family who joined me in the love of beets! – so it seemed a small concession to a mostly flexible eater.  I’m also not saying she wouldn’t eat the cooked tomatoes, after all, just that they were not her preference.

Her sister will not eat beets, but spaghetti Bolognaise and lasagna were two of her favorite meals.  Both traditionally have tomato-based sauces, of course.  So I walked a fine line of pleasing everyone by cooking those only occasionally but always when her sister was traveling or spending the night with a friend.  It’s all about planning.  Do other families do this balancing act?

Suddenly, with both girls away at university (and, boy, do I miss them daily) I am free, free to cook whatever I want.  (Also free to travel when dear husband has a business trip somewhere interesting!) Thankfully, their father eats everything.  (But beets.)  I love this dish because the colors are gorgeous.  And it tastes good too.

Green Beans with Fresh Tomatoes and Thyme

These are best made with red ripe tomatoes. If you don't have any, good quality canned tomatoes can be substituted. 

Ingredients

1/2 lb or 225g green beans

2 red ripe tomatoes

Generous sprinkle of fresh thyme leaves

5 cloves garlic

Olive oil

Sea salt

Black pepper

Method

Chop off the tops and tails of the green beans.

Cut the tomatoes into small pieces.

Pop your tomatoes into a dry non-stick skillet on high heat and brown (scorch) them a little.

Sprinkle on the thyme leaves, salt and pepper.

Meanwhile, slice your garlic very thinly.

Give the tomatoes a good drizzle of olive oil and add in the garlic.   Let it fry a little bit then add in the green beans.

Toss them in the tomatoes and olive oil and then add about half a wine glass of water and put the lid on.

Let the beans steam for a few minutes, depending on how soft you like them.  Crunchy beans will take just a few minutes.  Very tender beans might take as long as seven to 10 minutes.  Check them occasionally by tasting a bean and remove the pan from the heat when you are happy with the bite of the beans.  (Add more water if it gets dry before the beans are cooked to your satisfaction.)  While you are checking the tenderness, add more salt and pepper if necessary.

Serve along side some roasted chicken and rice with gravy.  

Beso admiring the roasted chicken in the oven.  We have never had an oven just his height before.
He finds it endlessly fascinating to watch meat cook.

Or whatever else you have on the menu.  These green beans with garlic and tomatoes go with just about anything.

Enjoy!