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Tex-Mex Couscous Salad

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Makes 6 servings

Per serving (1/6 of recipe)

■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

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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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