Couscous Salad

Related recipes: Beans and Grains, Carrots, Celery, Cheese, Egg-Free, Garlic, Herbs, Low-Sodium, Natural Sweetener, Pasta, PCC Natural Markets, Salads, Vegetarian

This dish makes excellent leftovers for snacks and lunch.

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) rape seed oil

1 Tbsp (15mL) white wine vinegar

1 Tbsp (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 Tbsp (8g) mellow white miso

1/2 tsp (3mL) hot pepper oil

1–2 Tbsp (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
Calories: 430
Total Fat: 16g (Saturated Fat 2.5g)
Cholesterol: 5mg
Sodium: 140mg
Total Carbohydrate: 60g (Dietary Fibre 9g, Sugars 9g)
Protein: 13g