Cool Green Bean, Tomato and Potato Couscous Salad (6 to 8 servings)


  • 2 tablespoons lemon juice, more to taste, plus zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1 red Krimzen Lee chile, finely chopped
  • 1/4 teaspoon caraway seeds, toasted and ground
  • 1/2 teaspoon cumin seeds, toasted and ground
  • Pinch of ground cinnamon
  • 1/4 cup olive oil


  • 1 pound very small new potatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 sweet bell peppers
  • 1/2 pound Romano beans or green beans, cut in 1-inch pieces
  • 1 pound pearl couscous
  • 1/2 pound cherry tomatoes, halved or slicing tomatoes sliced in small pieces
  • Small bunch mint, cilantro or parsley, for garnish

1.  In a small bowl, stir together lemon juice, lemon zest, salt, turmeric, cayenne, chile, caraway, cumin and cinnamon. Whisk in olive oil. Set aside.

2. Heat oven to 400 degrees. Put halved potatoes on a baking sheet and drizzle with 2 tablespoons olive oil. Season well with salt and pepper and roast cut side down until tender, about 15 minutes.

3 Roast bell peppers whole under broiler, over a gas burner or over hot coals until skins are blackened and blistered, 3 to 4 minutes. Set aside to cool. Using a paring knife, split peppers lengthwise and scrape away seeds and charred skin (do not rinse). Cut into 1/2-inch strips.

4.  Drop beans into salted boiling water and cook for 2 minutes. Drain and rinse with cool water.

5.  Meanwhile, boil the couscous in abundant salted water until al dente, about 10 minutes, then drain. Rinse with cold water and drain again. Blot dry.

6.  Put couscous in a shallow salad bowl. Add roasted peppers, cherry tomatoes and beans and season with salt and pepper. Add dressing and toss well to coat. Add potatoes and toss again. Taste and adjust for salt and lemon. Garnish with mint, cilantro or parsley leaves.