Southwestern Couscous Salad
Salad
Ingredients
1 cup whole wheat couscous
1 cup pepitas (pumpkin seeds)
1/4 cup chopped cilantro leaves
1/4 cup lime juice
3/4 teaspoon chili powder
1 (15-ounce) can no-salt-added black beans rinsed and drained
2 tomatoes finely chopped
1 zucchini finely chopped
1 red bell pepper seeded and chopped
1 cup fresh corn kernels (from 2 ears corn)
Description
A quick, colorful summer side for a barbeque or Cinco de Mayo (add diced jalapeño). It travels well to picnics—and the ingredients travel well to a vacation rental. For a gluten-free version, use cooked quinoa in place of preparing the couscous.
Dairy Free [1]
Low Sodium [2]
Vegan [3]
Vegetarian [4]
High Fiber [5]
Low Fat [6]
Sugar Conscious [7]
Directions
Bring 1 1/2 cups water to a boil in a medium saucepan.
Stir in couscous, cover and remove from heat.
Let stand 5 minutes; fluff with a fork.
Toss couscous with remaining ingredients in a large bowl.
Nutrition
Per Serving:170 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 20mg sodium, 31g carbohydrate (7g dietary fiber, 3g sugar), 16g protein