Rosemary Couscous Salad

By AnnieMro

Ingredients

• 2 cups (500 mL) water
• 3/4 cup (175 mL) uncooked whole wheat or regular pearl couscous
• 1 medium red bell pepper, seeded and diced
• 1 medium cucumber, seeded and diced
• 1/3 cup (75 mL) finely chopped red onion
• 1 cup (250 mL) lightly packed spinach, coarsely chopped
• 1/2 can (15-oz/426 mL) no-salt-added navy or cannellini beans, rinsed and drained
• 1 tbsp (15 mL) fresh chopped rosemary
• 1 medium garlic clove, minced
• 2 tbsp (25 mL) canola oil
• 1 tsp (5 mL) grated lemon zest
• 2 tbsp (25 mL) fresh lemon juice
• 1 tbsp (15 mL) cider vinegar
• 1/4 tsp (1 mL) coarsely ground black pepper
• 3/4 cup (175 mL) reduced-fat feta cheese, crumbled

Preparation

Step 1

In a medium saucepan, bring water to boil over high heat. Stir in couscous, return to a boil, reduce heat, cover tightly and simmer 10-12 minutes or until tender. Drain in fine mesh sieve and run under cold water to cool completely. Shake off excess liquid.
Meanwhile, in a large bowl, combine pepper, cucumber, onion, spinach, beans, rosemary, garlic, canola oil, lemon zest and juice, vinegar and pepper.
Stir in couscous and toss until well blended. Gently stir in feta.