Vibrant vegetables and the healthful combination of grains and legumes make this packable salad a complete source of protein for vegetarians.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2008
Ingredients
Method
Cut green beans into 1/2-inch (1 cm) pieces. In saucepan, bring 2 cups (500 mL) water to boil; boil green beans, carrots and yellow pepper for 2 minutes. Drain, reserving water; set vegetables aside.In large bowl, stir couscous with 1 cup (250 mL) reserved water; cover and let stand for 5 minutes. Add cooked vegetables, chickpeas, kidney beans and green onion; set aside.
In small bowl, whisk together oil, lemon rind, lemon juice, mustard, oregano, salt and pepper. Pour over couscous mixture and toss to combine. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts Per each of 6 servings: about
- Sodium 211 mg
- Protein 8 g
- Calories 267.0
- Total fat 10 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 38 g
%RDI
- Iron 16.0
- Folate 31.0
- Calcium 4.0
- Vitamin A 17.0
- Vitamin C 58.0
