Cajun Red Bean and Couscous Salad
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This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 295 |
| pro | 11 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 49 g |
| fibre | 11 g |
| chol | 0 mg |
| sodium | 328 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 19 |
| vit A | 5 |
| vit C | 52 |
| folate | 29 |
Vegetables and beans add texture and colour to couscous salad.
Ingredients
- 1/3 cup whole wheat couscous
- 1 cup rinsed drained canned red kidney beans
- 1/2 sweet green pepper, diced
- 1/4 cup frozen corn
- 1 green onion, thinly sliced
- 1 tbsp minced fresh coriander
- Cajun Dressing
- 1 tbsp extra-virgin olive oil
- 2 tsp red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp Cajun seasoning
- 1 Pinch salt
- 1 Pinch pepper
Preparation
In saucepan, bring 1/2 cup (125 mL) water to boil; remove from heat and add couscous. Cover and let stand for 5 minutes; fluff with fork.
Cajun Dressing: In large bowl, whisk together oil, vinegar, garlic, Cajun seasoning, salt and pepper. Add couscous, kidney beans, green pepper, corn, green onion and coriander; toss to combine. Divide between 2 airtight containers. (Make-ahead: Refrigerate for up to 24 hours.)
Cajun Dressing: In large bowl, whisk together oil, vinegar, garlic, Cajun seasoning, salt and pepper. Add couscous, kidney beans, green pepper, corn, green onion and coriander; toss to combine. Divide between 2 airtight containers. (Make-ahead: Refrigerate for up to 24 hours.)
Additional information : Tip: For extra protein, add 1 can (6 oz/170 g) water-packed tuna or 1/4 cup (50 mL) cubed or shredded cheese. Chopped tomatoes or halved cherry tomatoes are also nice additions.
Source : Canadian Living Magazine: September 2007
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