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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 232.5
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 135.8 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 10.5 g
  • Protein: 10.3 g

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

Submitted by: DEBBIEJOE1

Introduction

A simple, colorful and nutritous summer salad that keeps well in the fridge for several days.

A vegetarian adaptation to a recipe from Allrecipes... with less oil, more seasonings, and with whole wheat couscous for added nutrition.
A simple, colorful and nutritous summer salad that keeps well in the fridge for several days.

A vegetarian adaptation to a recipe from Allrecipes... with less oil, more seasonings, and with whole wheat couscous for added nutrition.

Number of Servings: 8

Ingredients

    1 cup uncooked whole wheat couscous
    1 1/4 cups low sodium vegetable broth
    2 tablespoons extra virgin olive oil
    3 tablespoon fresh lime juice
    2 teaspoons red wine vinegar
    1 teaspoon ground cumin
    8 green onions, chopped
    1 red bell pepper, seeded and chopped
    1/4 cup chopped fresh cilantro
    1 cup frozen corn kernels, thawed
    2 cans low sodiu black beans, drained
    salt and pepper to taste

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Directions

Makes 8 servings

Bring vegetable broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.


Number of Servings: 8

Recipe submitted by SparkPeople user DEBBIEJOE1.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I only had 1 can of black beans so I subbed in 1 can of red kidney beans. Also didn't have broth so used water instead. I was shocked how much this made--it's just me in the house! I added extra cumin, pepper and salt. needs a bit more flavoring, might add more lime tomorrow. - 5/31/10

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  • Very Good
    1 of 1 people found this review helpful
    I made this to take to a dinner this evening, it was quick and easy to prepare. I think it is very good. I'm vegan so used vegetable broth. It is good hot or cold. I will for sure make it again. - 2/6/10

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  • This was delicious! It was my first time cooking couscous. I also used water instead of broth. I know I will be making this often. - 2/28/13

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  • Very Yummy!! - 3/23/12

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  • Very pretty and tasty. I made a half recipe. I recommend making double the dressing and setting half aside. Then you can add a bit more at the end if it needs it. The dressing will keep well and be good on other things so it won't go to waste. - 5/19/11

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  • I loved this and so did my husband. It was simple, tasty and made a lot. I also used vegetable broth and left out the corn to make it Eat-to-Live friendly. - 5/4/11

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  • Fantastic recipe...very refreshing as lunch. - 1/3/11

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  • 0 of 1 people found this review helpful
    I make exactly the same recipe and have many happy friends when I bring this to a summer BBQ!! - 8/15/10

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  • Incredible!
    0 of 1 people found this review helpful
    Excellent!! Quick, easy and tasty!! - 7/28/10

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