cooking / sides

Green Romesco and Couscous Salad with Red Mayan Beans

serves 4-6 · 45-50 minutes · 20 minutes hands on · medium

Why This Works

Cooking the grains in bean broth instead of water carries the beans' flavor through the whole salad, and a green romesco made with raw nuts and a pile of fresh herbs ties the roasted vegetables and beans together.

Ingredients

  • Zucchini (2 medium)
  • Mini eggplants (1 quart, or as desired)
  • Red Mayan beans, cooked (1 lb) — any red bean works
  • Bean cooking broth (2.5 cups)
  • Pearl couscous (3/4 cup)
  • Quinoa (3/4 cup, optional for the dual-grain version)
  • Raw walnuts or almonds (1/2 cup total)
  • Curly parsley (1 bunch)
  • Flat-leaf parsley (1 bunch)
  • Cilantro (1 bunch)
  • Radish greens (as available — an excellent romesco addition)
  • Fresh garlic (3-4 cloves)
  • Fresh lemons (2)
  • Olive oil (as needed)
  • Salt and pepper (to taste)

Method

Roast the vegetables (20 minutes)

  1. Preheat the oven to 425°F.
  2. Wash and slice the zucchini into half-moons; wash and halve or quarter the mini eggplants (skin on).
  3. Toss the vegetables with olive oil, salt, and pepper.
  4. Spread on a sheet pan in a single layer and roast 18-20 minutes until golden and tender.

Cook the grains (15 minutes) 5. Couscous only: heat 2 cups bean broth in a saucepan until simmering, add the pearl couscous, and cook 10-12 minutes until tender. Fluff with a fork. 6. Couscous + quinoa combo: heat 2.5 cups bean broth until simmering, add the quinoa first and simmer 10 minutes, then add the pearl couscous and cook another 8-10 minutes. Check both grains for doneness, drain excess liquid if needed, and fluff.

Make the green romesco (10 minutes) 7. Keep the nuts raw (skipping the toast reduces AGE formation). 8. In a food processor, combine the raw nuts, minced garlic, and roughly chopped herbs (including radish greens if using). 9. Add the lemon juice and zest. 10. Drizzle in olive oil while processing until you reach the consistency you want. Season with salt and pepper.

Assemble (5 minutes) 11. Combine the warm grains and beans in a large bowl. 12. Add the roasted zucchini and eggplant. 13. Fold in the green romesco, toss gently, and taste for seasoning.

Notes

  • Make-ahead: The romesco can be made a day ahead; grains can be cooked earlier and reheated.
  • Substitutions: Any herbs work in the romesco — radish greens add a peppery note. Regular couscous works if pearl is unavailable.
  • Storage: Keeps 3 days refrigerated; serve at room temperature or slightly warm.
  • Grain choice: The dual-grain version adds protein and texture variety.
  • Vegetables: Mini eggplants add a meaty texture; adjust roasting time for larger eggplant pieces.
  • Serving: Works as a main or a side; pairs well with crusty bread.