kidney bean couscous
Ingredients:
  • (10 oz.) couscous
  • (1/2 tsp.) salt
  • (1/2 Tbsp.) vegetable or olive oil
  • (3/4 cup) canned kidney beans, rinsed and drained
  • (3/4 cup) fresh tomatoes, chopped
  • (3/4 cup) salsa
  • (1/3 cup) corn
  • (1/4 cup) green bell pepper, chopped
  • (1/2 tsp.) cumin
Servings

6

Salad

Kidney Bean Couscous

Fluffy couscous tossed with kidney beans, tomatoes, corn and bell pepper.

Preparation Time

About 10 minutes (plus 1-2 hrs chilling)

Cook Time

About 5 minutes

    Instructions

  1. 1Put 2 1/4 cups cold water in a medium saucepan and place over high heat to boil. Add salt and oil.
  2. 2When boiling, add couscous and cook 5 minutes or according to package directions, covered. Fluff with a fork, set aside.
  3. 3In large bowl, combine cooled couscous and rest of ingredients, toss to combine. Cover and refrigerate 1-2 hours. Serve cold.

Nutritional Information

Serving Size: 1 cup



Amount Per Serving:

  • Calories 235
  • Total Fat 0 g
  • Total Carbohydrate 48 g
  • Protein 9 g
  • Cholesterol 0 mg
  • Sodium 347 mg
  • Fiber 4 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Miscellaneous

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: N/A

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.