Couscous Diet: The Best Couscous Recipes Online

Makes 4 servings

This salad is very portable and is great for lunch. It is also a good source of whole grains and beans, a healthy alternative to meat.

Ingredients

• ¾ cup (175 mL) sodium reduced chicken stock or water
• ¾ cup (175 mL) whole-wheat couscous
• ½ cup (125 mL) no added salt canned corn or thawed frozen corn
• ½ cup (125 mL) diced green pepper
• ½ cup (125 mL) cherry tomatoes, cut in 4
• 1 cup (250 mL) canned black beans, drained and rinsed
• ¼ cup (50 mL) green onion, chopped
• 1 tbsp (15 mL) finely diced cilantro, packed
• Juice of 1 lime
• 1 tbsp (15 mL) olive oil
• 1 tsp (5 mL) cumin
• ½ tsp (2 mL) black pepper

Directions

1. In a small pot, bring the chicken stock or water to a boil. Turn off the heat and add the couscous. Let it sit for 5 minutes and then fluff with a fork and transfer it to a large bowl.
2. Add the rest of the ingredients and toss.
3. Chill for 1 hour and up to 2 days.

Nutritional information per serving
(1 cup/250 mL)

• Calories: 256
• Protein: 10 g
• Total fat: 4 g
• Saturated fat: 1 g
• Dietary cholesterol: 0 mg
• Carbohydrate: 47 g
• Dietary fibre: 9 g
• Sodium: 209 mg
• Potassium: 451 mg

Developed by Nadine Day, RD. ©The Heart and Stroke Foundation.

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Couscous Recipes