Whole Wheat Couscous Salad

By KThomp0422

Ingredients

• 1/2 tsp table salt, divided
• 1/2 cup(s) uncooked whole wheat couscous, quick cooking-variety
• 15 oz canned kidney beans, rinsed and drained
• 2 medium scallion(s), trimmed and chopped
• 1 cup(s) cooked broccoli, chopped
• 1/4 tsp crushed red pepper flakes, or to taste
• 1/4 tsp ground cumin
• 1/3 cup(s) canned tomato juice
• 1 Tbsp white wine vinegar
• 1 tsp olive oil

Preparation

Step 1

Combine 3/4 cup water and 1/4 teaspoon salt in a small saucepan; bring to a boil. Stir in couscous and reduce heat to low; cover and simmer for 2 minutes. Remove from heat and set couscous aside, covered, for 10 minutes. Uncover pan, fluff couscous with a fork and spoon into a serving bowl; let cool to room temperature.

When cool, add beans, scallion and broccoli to couscous; toss gently but well.

In a small bowl, combine red pepper flakes, cumin, remaining 1/4 teaspoon salt and tomato juice; stir well. Stir in vinegar and oil, and pour over couscous salad; toss gently but well. Yields about 1 cup per serving.