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.

　　

Ingredients

4 to 6 servings

　　1/4 cup couscous

　　2 cups (about 1/2 pound) slender green beans (see Note)

　　1 large head Bibb or Boston lettuce

　　1 medium ripe, firm avocado, cut into thin strips

　　1 cup small grape tomatoes

　　1/3 cup small oil-cured black olives, preferably Niçoise

　　1/4 cup balsamic vinaigrette, homemade (page 221) or store-bought, or as needed

　　

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

　　Cooks' Note

　　If really fresh, slender green beans are out of season, use organic frozen whole baby green beans, though the fresh version is much preferred in this salad. Steam the beans until tender-crisp to your liking, then refresh under cool water before adding to the salad.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).