health guides
Couscous Salad
Ingredients
- 0.95L water
- 1 15-ounce (425-g) can black beans, well drained
- 400g dry couscous
- 2 large carrots, chopped into small squares
- 4–5 celery sticks, chopped into small pieces
- 1 bunch of green onions, chopped
- 20g fresh parsley, minced
- 20g fresh cilantro, minced
- 9g fresh mint, minced
- Feta cheese* (optional)
- Marinade:60mL olive oil
- 60mL canola oil
- 15mL white wine vinegar
- 15mL fresh lemon juice
- 4 cloves garlic, pressed
- 2g celery seed
- 1g oregano
- 2g pepper
- 8g mellow white miso
- 3mL hot pepper oil
- 1–2 Tbs (15–30mL) honey (or to taste)
Directions
- Place couscous in large glass bowl. Bring water to a boil and then pour over couscous. Cover and let sit for 5–10 minutes. Remove lid and let cool.
- Place chopped vegetables and fresh herbs in bowl and mix well. Pour marinade over entire bowl and mix again. Eat warm with feta cheese sprinkled on top or chill and then serve.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.