This tasty dish is easy to make — and happily waits in the fridge until needed. You can add 2 tsp (10 mL) dried mint to the dressing instead of using fresh leaves.
- Portion size 8 servings
Ingredients
Method
In bowl, cover couscous with 1-1/2 cups (375 mL) boiling water; cover and let stand for 5 minutes. Fluff with fork.
Whisk together oil, vinegar, salt, pepper, and turmeric (if using); pour over couscous. Add kidney beans (if using), green pepper, cucumber and onion; toss with fork to combine. (Salad can be covered and refrigerated for up to 6 hours.) Add tomatoes, cheese and mint; toss again. Serve at room temperature.
Nutritional facts <b>Per serving:</b> about
- Sodium 284 mg
- Protein 7 g
- Calories 252.0
- Total fat 11 g
- Cholesterol 6 mg
- Total carbohydrate 31 g
%RDI
- Iron 7.0
- Folate 37.0
- Calcium 70.0
- Vitamin A 6.0
- Vitamin C 14.0
