Couscous and Three-Bean Salad Couscous and Three-Bean Salad

Couscous and Three-Bean Salad 250 Image by: Couscous and Three-Bean Salad 250 Author: Canadian Living

Vibrant vegetables and the healthful combination of grains and legumes make this packable salad a complete source of protein for vegetarians.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2008



Cut green beans into 1/2-inch (1 cm) pieces. In saucepan, bring 2 cups (500 mL) water to boil; boil green beans, carrots and yellow pepper for 2 minutes. Drain, reserving water; set vegetables aside.

In large bowl, stir couscous with 1 cup (250 mL) reserved water; cover and let stand for 5 minutes. Add cooked vegetables, chickpeas, kidney beans and green onion; set aside.

In small bowl, whisk together oil, lemon rind, lemon juice, mustard, oregano, salt and pepper. Pour over couscous mixture and toss to combine. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional facts Per each of 6 servings: about

  • Sodium 211 mg
  • Protein 8 g
  • Calories 267.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 38 g


  • Iron 16.0
  • Folate 31.0
  • Calcium 4.0
  • Vitamin A 17.0
  • Vitamin C 58.0
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Couscous and Three-Bean Salad