Couscous Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 252 |
| pro | 7 g |
| total fat | 11 g |
| sat fat | 3 g |
| carb | 31 g |
| fibre | 2 g |
| chol | 6 mg |
| sodium | 284 mg |
| RDI:% | - |
| calcium | 70 |
| iron | 7 |
| vit A | 6 |
| vit C | 14 |
| folate | 37 |
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.
Ingredients
- 1-1/2 cups couscous
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 3/4 tsp salt
- 3/4 tsp pepper
- 3/4 tsp ground turmeric, (optional)
- 1 Can (19 oz/540 mL) red kidney beans, drained and rinsed
- 1 sweet green pepper, chopped
- 1/2 cucumber, chopped
- 1/4 cup chopped green onions
- 2 tomatoes, chopped
- 1/2 cup crumbled Asiago cheese or Swiss cheese, (diced)
- 1/4 cup chopped fresh mint or oregano
Preparation
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.
Additional information :
Variation
Rice Salad: Omit couscous and water. Add 1-1/3 cups (325 mL) rice to 2-2/3 cups (650 mL) boiling water; simmer for 20 minutes or until tender and liquid is absorbed. Continue as in recipe.
- Keywords : Vegetarian; Salad; Couscous; Beans; Mint; Make-Ahead; Cheese;
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