Couscous Salad

Author: Canadian Living

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

  • 1 1/2 cup couscous
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 3/4 teaspoons salt
  • 3/4 teaspoons pepper
  • 3/4 teaspoons ground turmeric (optional)
  • 1 can red kidney bean drained and rinsed
  • 1 sweet green pepper chopped
  • 1/2 cucumber chopped
  • 1/4 cup chopped green onion
  • 2 tomatoes chopped
  • 1/2 cup crumbled Asiago cheese (diced)
  • 1/2 cup crumbled Swiss cheese (diced)
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped oregano

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
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 70.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 14.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Couscous Salad