Black bean couscous salad

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Makes: 4 servings

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.


sodium reduced chicken stock or water 175 mL ¾ cup
whole-wheat couscous 175 mL ¾ cup
no added salt canned corn or thawed frozen corn 125 mL ½ cup
diced green pepper 125 mL ½ cup
cherry tomatoes, cut in 4 125 mL ½ cup
canned black beans, drained and rinsed 250 mL 1 cup
green onion, chopped 50 mL ¼ cup
finely diced cilantro, packed 15 mL 1 tbsp
Juice of 1 lime    
olive oil 15 mL 1 tbsp
cumin 5 mL 1 tsp
black pepper 2 mL ½ tsp

Cooking Directions

  1. 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.
  2. Add the rest of the ingredients and toss.
  3. Chill for 1 hour and up to 2 days.

© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2008.

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Nutritional Information (1 cup/250 mL): Calories: 256 Protein: 10 g Total fat: 4 g Saturated fat: 1 g Dietary cholesterol: 0 mg Carbohydrate: 47 g Dietary fibre: 9 g Sodium: 209 mg Potassium: 451 mg

Last Update – October 10, 2014

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