Tested till perfect Couscous Salad

Couscous Salad

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1-1/2 cups 1-1/2cupscouscous
  • 1/3 cup 1/3cupolive oil
  • 1/4 cup 1/4cupwhite wine vinegar
  • 3/4 tsp 3/4tspsalt
  • 3/4 tsp 3/4tsppepper
  • 3/4 tsp 3/4tspground turmeric, (optional)
  • 1 Can (19 oz/540 mL) 1Can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
  • 1 1sweet green peppersweet green peppers, chopped
  • 1/2 1/2cucumbercucumbers, chopped
  • 1/4 cup 1/4cupchopped green oniongreen onions
  • 2 2tomatotomatoes, chopped
  • 1/2 cup 1/2cupcrumbled Asiago cheese or Swiss cheese, (diced)
  • 1/4 cup 1/4cupchopped fresh mint or oregano
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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.

Nutritional Information Per serving: about

cal 252 pro 7g total fat 11g sat fat 3g
carb 31g fibre 2g chol 6mg sodium 284mg

RDI:%

calcium 70 iron 7 vit A 6 vit C 14
folate 37
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