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Tex-Mex Couscous Salad

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Calories: 392
Fat: 1.4 g
Saturated Fat: 0.3 g
Calories from Fat: 3.1%
Cholesterol: 0 mg
Protein: 17.2 g
Carbohydrates: 79.8 g
Sugar: 8.3 g
Fiber: 11.1 g
Sodium: 358 mg
Calcium: 83 mg
Iron: 3.5 mg
Vitamin C: 55.2 mg
Beta Carotene: 860 mcg
Vitamin E: 0.9 mg
Source: Mary McDougall of the McDougall Program www.drmcdougall.com

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Ingredients

  • 2 cups Vegetable Broth
  • 1 3/4 cups dry couscous
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can red beans, drained and rinsed
  • 2 cups frozen corn, thawed
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 tomato, chopped
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh salsa
  • 1 tablespoon lime juice

Details

Servings 6

Preparation

Step 1

Bring broth to a boil. Add couscous, stir, cover, remove from heat, and let rest for 10 minutes. Combine couscous, beans, corn, bell peppers, tomato, green onions, and cilantro. In a small bowl, combine salsa and lime juice. Pour over couscous and mix well. Serve warm or cold.

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