Whole Wheat Couscous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 tsp salt, divided1/2 cup uncooked whole wheat couscous, quick-cooking variety15 oz canned kidney beans, rinsed and drained2 medium scallions, trimmed and chopped1 cup cooked broccolli, chopped1/4 tsp crushed red pepper flakes, or to taste1/4 tsp ground cumin1/3 cup canned tomato juice1 TBsp white wine vinegar1 tsp olive oil
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.
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.
Nutritional Info 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
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