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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 185.8
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 59.7 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 5.3 g
  • Protein: 8.1 g

View full nutritional breakdown of Southwestern Couscous Salad calories by ingredient
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Southwestern Couscous Salad

Submitted by: JSDMEMPHIS

Introduction

A quick, colorful summer side for a barbeque or Cinco de Mayo (add diced jalapeño). It travels well to picnics—and the ingredients travel well to a vacation rental. For a gluten-free version, use cooked quinoa in place of preparing the couscous.
A quick, colorful summer side for a barbeque or Cinco de Mayo (add diced jalapeño). It travels well to picnics—and the ingredients travel well to a vacation rental. For a gluten-free version, use cooked quinoa in place of preparing the couscous.

Number of Servings: 8

Ingredients

    1 cup whole wheat couscous
    1 cup pepitas (pumpkin seeds)
    1/4 cup chopped cilantro leaves
    1/4 cup lime juice
    3/4 teaspoon chili powder
    1 (15-ounce) can no-salt-added black beans, rinsed and drained
    2 tomatoes, finely chopped
    1 zucchini, finely chopped
    1 red bell pepper, chopped
    1 cup fresh corn kernels (from 2 ears corn)

Directions

Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes; fluff with a fork. Toss couscous with remaining ingredients in a large bowl.


Serving Size: 8 servingss

Number of Servings: 8

Recipe submitted by SparkPeople user JSDMEMPHIS.





TAGS:  Vegetarian Meals |

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