This salad is very portable and is great for lunch. It is also a good source of whole grains and beans, a healthy alternative to meat.
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serves: 4
Ingredients
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Sodium reduced vegetable stock, chicken stock or water |
¾ cup (175 mL)
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Whole-wheat couscous |
¾ cup (175 mL)
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No added salt canned corn or thawed frozen corn |
½ cup (125 mL)
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Diced green pepper |
½ cup (125 mL)
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Cherry tomatoes, cut in 4 |
½ cup (125 mL)
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Canned black beans, drained and rinsed |
1 cup (250 mL)
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Green onion, chopped |
¼ cup (50 mL)
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Finely diced cilantro, packed |
1 Tbsp (15 mL)
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Juice of 1 lime |
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Olive oil |
1 Tbsp (15 mL)
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Cumin |
1 tsp (5 mL)
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Black pepper |
½ tsp (2 mL)
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Directions
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In a small pot, bring the chicken stock or water to a boil. Turn off the heat and add the couscous. Let it sit for 5 minutes and then fluff with a fork and transfer it to a large bowl.
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Add the rest of the ingredients and toss.
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Chill for 1 hour and up to 2 days.
© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2008.
Nutrition Information per 1 cup (250 mL):
Calories: 256 kcal
Protein: 10 g
Fat: 4 g
Saturated Fat: 1 g
Carbohydrate: 47 g
Fibre: 9 g
Sodium: 209 mg
Potassium: 451 mg
Last Update – October 24, 2017