Tuna, Bean, and Couscous salad

•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.