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Couscous Salad

Recipe Image

This dish makes excellent leftovers for snacks and lunch.

Preparation facts

Prep Time: 1 hr

Total Time: 1 hr

Yield: 8 servings

Ingredients

4 cups (0.95L) water

1 15-ounce (425-g) can black beans, well drained

2 cups (400g) 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 (20g) fresh parsley, minced

1/2 cup (20g) fresh cilantro, minced

1/4 cup (9g) fresh mint, minced

Feta cheese* (optional)

Marinade:

1/4 cup (60mL) olive oil

1/4 cup (60mL) canola oil

1 Tbs (15mL) white wine vinegar

1 Tbs (15mL) fresh lemon juice

4 cloves garlic, pressed

1 tsp (2g) celery seed

1/2 tsp (1g) oregano

1/2 tsp (2g) pepper

1/2 Tbs (8g) mellow white miso

1/2 tsp (3mL) hot pepper oil

1–2 Tbs (15–30mL) honey (or to taste)

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.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Recipe by Julie Negrin

Nutrition facts

Serving Size 1 serving
Calories 375
Calories from Fat 142 (38%)
% Daily Value*
25%Total Fat 16g
13%Saturated Fat 2.6g
Polyunsaturated Fat 3.1g
Monounsaturated Fat 9.6g
2%Cholesterol 6mg
10%Sodium 237mg
11%Potassium 376mg
16%Total Carbohydrate 48g
26%Dietary Fiber 6.4g
Sugars 4g
Sugar Alcohols 0g
21%Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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