Here is a salad I enjoyed on my first trip to Paris. It was part of a fantastic, produce-filled lunch in a private residence in Montmartre, overlooking much of the city. The key to this simple salad is to use the best possible ingredients—specially the green beans. Serve as a first course with slices of crusty, whole-grain baguette or Italian bread.
Recipe information
Yield
4 to 6 servings
Ingredients
1
2
1
1
1
1
1
Need to make a substitution?
Preparation
Step 1
In a small heatproof container, pour 1/2 cup boiling water over the couscous. Cover and let stand for 5 to 10 minutes, until the water is absorbed, then fluff with a fork.
Step 2
Meanwhile, steam the green beans in a small amount of water until tender-crisp, then drain and rinse under cold water until cool.
Step 3
Tear the lettuce into bite-size pieces. Combine the lettuce, avocado, tomatoes, and olives in a salad bowl. Gently stir in the couscous and green beans. Drizzle with vinaigrette, toss gently, and serve.
nutrition information
Step 4
Calories: 277
Step 5
Total Fat: 21g
Step 6
Protein: 4g
Step 7
Carbohydrates: 20g
Step 8
Fiber: 5g
Step 9
Sodium: 275mg