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Couscous Bean Salad

By The Canadian Living Test Kitchen

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.

Servings: 4

Ingredients:

1-1/4 cups (300 mL) vegetable stock
1 cup (250 mL) whole wheat couscous
1 zucchini, grated (or 1 cup/250 mL peas)
1/4 tsp (1 mL) each salt and pepper
Half sweet red pepper, diced
1 can (19 oz/540 mL) black beans or red kidney beans, drained and rinsed
1/4 cup (50 mL) toasted pine nuts
2 tbsp (25 mL) chopped fresh parsley
4 oz (125 g) feta cheese, cut in chunks
Dressing:
1/4 cup (50 mL) extra-virgin olive oil
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
2 tsp (10 mL) dijon mustard
2 cloves garlic, minced

Preparation:

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