By Dr. Janet Brill

Prep time: 20 min * Cook time: 10 min * Yield: 4 servings

Ingredients

  • 2 cups reduced-sodium chicken or vegetable broth
  • ½ teaspoon salt
  • 1 cup uncooked couscous, preferably whole grain
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon red wine vinegar
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne powder
  • 2 15-ounce cans of low-sodium dark red kidney beans, rinsed and drained
  • ½ cup scallions, whites and greens, sliced (4 scallions)
  • ¾ cup red bell pepper, seeded and chopped
  • ¾ cup yellow bell pepper, seeded and chopped
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste

Directions

  1. In a medium saucepan bring the broth to a boil.
  2. Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous.
  3. Cover the pan and let it sit for 10 minutes or until all the broth is absorbed and the couscous is tender.
  4. Fluff couscous with a fork and set aside.
  5. Make the dressing: In a small bowl whisk together the olive oil, lemon juice, red wine vinegar, ground cumin and cayenne. Set aside.
  6. Assemble the salad: Place the couscous in a large salad-serving bowl. Add the kidney beans, scallions, bell peppers, and cilantro. Toss with the dressing. Season it with salt and pepper. Let the salad sit for 20-30 minutes for all the flavors to blend well together.
  7. Serve chilled or at room temperature.

Per serving: Calories 490; Total fat: 6g; Saturated fat: 1 g; Cholesterol: 0 mg; Sodium: 880 mg; Carbohydrates: 87g; Fiber: 1g; Sugar: 11g; Protein: 24g.

Tip: This is a great make-ahead salad. Cook up to 24 hours before, add the dressing and let marinate. Just be sure to hold off adding the cilantro until right before serving.

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