Couscous Salad
Recipe by Julie Negrin
This dish makes excellent leftovers for snacks and lunch.
Ingredients
- 4 cups water
- 1 15-ounce (425-g) can black beans, well drained
- 2 cups dry couscous
- 2 large carrots, chopped into small squares
- 4–5 celery sticks, chopped into small pieces
- 1 bunch of green onions, chopped
- 1/2 cup fresh parsley, minced
- 1/2 cup fresh cilantro, minced
- 1/4 cup fresh mint, minced
- Feta cheese* (optional)
- 1/4 cup olive oil
- 1/4 cup canola oil
- 1 Tbs white wine vinegar
- 1 Tbs fresh lemon juice
- 4 cloves garlic, pressed
- 1 tsp celery seed
- 1/2 tsp oregano
- 1/2 tsp pepper
- 1/2 Tbs mellow white miso
- 1/2 tsp hot pepper oil
- 1–2 Tbs (15–30mL) honey (or to taste)
Marinade:
Directions
- Place couscous in large glass bowl. Bring water to a boil and then pour over couscous. Cover and let sit for 5–10 minutes. Remove lid and let cool.
- Place chopped vegetables and fresh herbs in bowl and mix well. Pour marinade over entire bowl and mix again. Eat warm with feta cheese sprinkled on top or chill and then serve.
Nutrition
% Daily Value
Calories
375
Calories from Fat
142
% Daily Value
Total Fat
16g
25%
Saturated Fat
3g
13%
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
6mg
2%
Sodium
237mg
10%
Potassium
376mg
11%
Total Carbohydrate
48g
Dietary Fiber
6g
26%
Sugars
4g
Sugar Alcohols
0g
Protein
10g
21%
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.