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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 167.1
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 539.3 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 7.4 g

View full nutritional breakdown of Whole Wheat Couscous Salad calories by ingredient
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Whole Wheat Couscous Salad

Submitted by: LADYW422

Introduction

A vegetarian spin on a Moroccan classic--served with a spicy tomato broth. A vegetarian spin on a Moroccan classic--served with a spicy tomato broth.
Number of Servings: 4

Ingredients

    1/2 tsp salt, divided
    1/2 cup uncooked whole wheat couscous, quick-cooking variety
    15 oz canned kidney beans, rinsed and drained
    2 medium scallions, trimmed and chopped
    1 cup cooked broccolli, chopped
    1/4 tsp crushed red pepper flakes, or to taste
    1/4 tsp ground cumin
    1/3 cup canned tomato juice
    1 TBsp white wine vinegar
    1 tsp olive oil

Directions

Combine 3/4 cup water and 1/4 teaspoon salt in a small saucepan; bring to a boil. stir in couscous and reduceheat to low; cover and simmer for 2 minues. Remove from heat an set couscous aside, covered, for 10 minues. Uncover pan, fluff couscous with a fork and spoon into a serving bowl; let cool to room temperature.

When cool, add beans, scallion and broccoli to couscous; toss gently but well.

In a small bowl, combine red pepper flakes, cumin, remaining 1/4 teaspoon salt and tomato juice; stir well. Stir in vinegar and oil, and pour over couscous salad; toss gently but well. Yields about 1 cup per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYW422.






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