For the White Beans

1. No soak method: Preheat oven to 300 degrees. Place two cups of rinsed dried white beans in a Dutch oven (or other oven safe pot) and cover with 1 inch of water. Bring to a gentle boil on the stovetop over high heat, and then cover and transfer to the oven for 60-75 minutes. When beans are soft and creamy in the center, they are done. If beans are still firm in the center, add 10 minutes and recheck. Drain excess liquid and cool. This will yield about 5 cups of cooked beans. Refrigerate or freeze unused portion for later use.

For the Couscous

1. In a medium size pan, heat 1 tablespoon olive oil over medium high heat. Toast 8 ounces of couscous in the hot oil, stirring it around for 3-4 minutes. Slowly add 1 3/4 cups chicken broth, bring to a boil, and the cover and reduce heat to medium low. Simmer 10 minutes or until liquid is absorbed. Fluff with a fork, and allow to cool to room temperature.

For the Salad

1. This salad is very versatile. You can assemble the salad with a bed of baby greens and the white beans, couscous, red onion, pepitas, feta cheese, cucumber and dill as toppings, or you can make the white beans and couscous the base with the baby greens and other toppings chopped into bite size pieces and mix all together as the last two images above show. Make it to your own preference, tasting as you go. Add salt and freshly ground pepper to taste.

For the Lemon Dressing

1. Add all ingredients to a blender or food processor, and process until smooth. Add to salad to taste.