Israeli Couscous Salad and White Beans with “Sausage”

Once upon a time, my grandmother gave me a giant multi-pound bag of Israeli couscous. Nearly a year later, I still have trouble coming up with things to do with the stuff. Tonight some of it was incorporated into a straightforward pasta salad with radishes, grape tomatoes, diced red onion, diced cucumber, diced red pepper, garlic, and apple cider vinegar.

To go along with the pasta salad, I also made some cabbage steamed in vinegar and great northern beans with Gimme Lean vegan “sausage” and paprika.

Also, some seedless red grapes. I’m not a big grape-eater, but they were on sale, so now I have a very large bag of them and they need to be eaten.

The pasta salad was tasty, but I don’t care for the texture of Israeli couscous and I wouldn’t use it at all if I didn’t have a giant bag of it. The beans were great–I love the combination of beans and Gimme Lean. Usually I put them in soups together, but they’re just as friendly with each other like this. I didn’t care for the cabbage cooked like this, but I didn’t have the necessary two hours to braise it.