Black Bean Couscous Salad
"Another QETH recipe . . .quick, easy, tasty and healthy middle eastern dish. "
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (378.6 g)
- Calories 592.8
- Total Fat - 30.5 g
- Saturated Fat - 8.6 g
- Cholesterol - 467.8 mg
- Sodium - 1554.1 mg
- Total Carbohydrate - 53.4 g
- Dietary Fiber - 5.6 g
- Sugars - 9.2 g
- Protein - 29.9 g
- Calcium - 390.9 mg
- Iron - 10.9 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Bring chicken broth to boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from the heat. Let stand 5 minutes.
Step 2
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn, optional tomatoes and beans; toss to coat. Fluff the couscous well, breaking up any chunks.
Step 3
Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and sprinkle feta cheese on top.
Step 4
Serve at once or refrigerate until ready to serve.
Tips
No special items needed.
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