Cajun Red Bean and Couscous Salad

Author: Canadian Living

Vegetables and beans add texture and colour to couscous salad.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 1/3 cup whole wheat couscous
  • 1 cup rinsed drained canned red kidney beans
  • 1/2 sweet green pepper diced
  • 1/4 cup frozen corn
  • 1 green onion thinly sliced
  • 1 tablespoon minced fresh coriander
Cajun Dressing:
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon Cajun seasoning
  • 1 pinch salt
  • 1 pinch pepper

Method

In saucepan, bring 1/2 cup (125 mL) water to boil; remove from heat and add couscous. Cover and let stand for 5 minutes; fluff with fork.

Cajun Dressing: In large bowl, whisk together oil, vinegar, garlic, Cajun seasoning, salt and pepper. Add couscous, kidney beans, green pepper, corn, green onion and coriander; toss to combine. Divide between 2 airtight containers. (Make-ahead:  Refrigerate for up to 24 hours.)

Nutritional facts Per serving: about

  • Sodium 328 mg
  • Protein 11 g
  • Calories 295.0
  • Total fat 8 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 49 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cajun Red Bean and Couscous Salad

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