Couscous Bean Salad
Couscous Bean Salad
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 549 |
| pro | 21 g |
| total fat | 26 g |
| sat. fat | 7 g |
| carb | 62 g |
| fibre | 16 g |
| chol | 26 mg |
| sodium | 1,060 mg |
| % RDI: | - |
| calcium | 20 |
| iron | 35 |
| vit A | 15 |
| vit C | 70 |
| folate | 40 |
Couscous takes no time to prepare and most children love it. Make it with whole wheat couscous for the added fibre. Celery, carrots and a few crackers complete the lunch deliciously.
Ingredients
- 1-1/4 cups vegetable stock
- 1 cup whole wheat couscous
- 1 cup peas or zucchinis, grated
- 1/4 tsp pepper
- 1 half sweet red peppers, diced
- 1 can black beans, drained and rinsed
- 1/4 cup toasted pine nuts
- 2 tbsp fresh parsley, chopped
- 4 oz feta cheese, cut_in chunks
- Dressing:
- 1/4 cup extra-virgin olive oil
- 1 tsp grated lemon rind
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 2 cloves garlic, minced
Preparation
In saucepan, bring stock to boil; add couscous, zucchini, salt and pepper. Cover and remove from heat; let stand for 5 minutes. Fluff with fork; transfer to large bowl. Add red pepper, black beans, pine nuts and parsley; toss to combine.
Dressing: In measuring cup, whisk together oil, lemon rind and juice, mustard and garlic; pour over salad and toss to coat. Top with feta. (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours.)
Additional information :
Tip: Toast pine nuts in the microwave oven at High for 3 minutes, stirring twice, until golden.
Source : Eat Right For Life: Spring 2004
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