BEANS: Nature’s Practically Perfect Food
According to plant geneticist George L. Hosfield, Ph.D., “Beans are probably the best human plant food there is.” He explained to Reuters Health that beans are full of protein and fiber yet low in fat. They also contain important vitamins and minerals, such as folic acid, potassium and iron. “With the additional bonus of their antioxidants, you have almost the perfect food,” he said. Beans are loaded with soluble fiber and are an important source of two essential amino acids not found in cereal grains: lysine and threonine. Therefore, beans are the nutritional complement to whole grains; together they deliver a complete protein.
We all want to eat healthily, but most of us don’t have hours to spend in the kitchen. Especially in the warmer months, we’d rather not spend too long hovering over a hot stove. Here’s a summer dish that’s quick and light, yet still very satisfying. Enjoy!
Chickpea Couscous Salad
1 cup uncooked whole wheat couscous
1 medium carrot
1 stalk celery
1 small onion
1 tablespoon tahini paste
1 – 1½ cups of water
2 tablespoons (approx.) olive oil
2 tablespoons (approx.) lemon juice
Pinch of sea salt
Cooking instructions:
- In a 9-inch skillet or pot bring 1¾ cups of water to boil on a high flame. Add a pinch of sea salt and 1 tablespoon of tahini paste and stir.
- Add 1 cup of whole wheat couscous.
- Dice the vegetables and add them to the skillet.
- Cover the skillet or pot.
- On a low flame, cook the couscous for approximately 7-10 minutes. The couscous should be firm.
- Transfer the cooked couscous into a serving dish, add the chickpeas and mix.
- For the dressing, mix 2 tablespoons of olive oil with 2 tablespoons of lemon juice, add sea salt to taste and mix. Pour over the salad.
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