A quick and easy vegetarian couscous salad recipe using canned kidney beans and pre-made salsa for a fast and nutritious couscous salad meal. This vegetarian and vegan couscous recipe is low-fat and also very low in calories. You might also want to try a couscous salad with spinach and feta cheese, or, if you're feeling adventurous, try this Moroccan couscous with sweet potatoes.
Easy vegetarian couscous salad recipe and photo is courtesy of Wheat Foods Council.
Ingredients:
- 1 10-ounce package of couscous
- 1/2 tbsp vegetable or olive oil
- 3/4 cup canned kidney beans, rinsed and drained
- 3/4 cup chopped fresh tomatoes
- 3/4 cup salsa
- 1/3 cup corn
- 1/4 cup chopped green bell pepper
- 1/2 tsp cumin
Preparation:
Prepare couscous according to package directions using 1/2 tablespoon vegetable oil. Cool.
Transfer couscous to mixing bowl. Add remaining ingredients; mix well. Chill 1 to 2 hours.
Makes 6 one-cup servings of couscous salad.
Calories/Serving: 235
Nutrition: Each serving provides approximately: 235 calories; 9 g protein; 48 g carbohydrates; 4 g fiber; 0 g fat (0 g saturated); 0 mg cholesterol; 2 mcg folate; 1 mg iron; 347 mg sodium.
