Tuna, Bean, and Couscous salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
�1 1/2 cups fat-free, low-sodium chicken broth�1 cup dry couscous�1/4 cup finely chopped red onion�1/2 small cucumber, chopped�10 cherry/grape tomatoes, halved�1 15-ounce can low-sodium red kidney beans or black beans�2 5-ounce cans solid white tuna in water, drained�1 tbsp extra virgin olive oil�2 tbsp balsamic vinegar�1 tbsp lemon juice�1/4 cup finely chopped fresh parsley
Bring chicken broth to a boil in a small saucepan.
Stir in dry couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork. Transfer to a large bowl.
Add chopped onion, cucumber, tomatoes, beans, and tuna to the couscous.
Whisk oil, vinegar, and lemon juice in a small bowl, or place in a small screw-top jar and shake vigorously. Drizzle over salad.
Add parsley, then toss salad until everything is well combined.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user C_ANEMONE.
Stir in dry couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork. Transfer to a large bowl.
Add chopped onion, cucumber, tomatoes, beans, and tuna to the couscous.
Whisk oil, vinegar, and lemon juice in a small bowl, or place in a small screw-top jar and shake vigorously. Drizzle over salad.
Add parsley, then toss salad until everything is well combined.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 271.3
- Total Fat: 4.6 g
- Cholesterol: 16.5 mg
- Sodium: 449.4 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 4.9 g
- Protein: 22.1 g
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