nutritional information

Per Serving:

  • Calories: 300
  • Protein: 11 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 52 g
  • Sodium: 368 mg
  • Fiber: 7 g
Vegan

Confetti Couscous

Confetti Couscous

6 servings

30 minutes or fewer

This salad is perfect for a summer dinner, served over a bed of radicchio or watercress. Garnish the salad with sliced avocados and cherry tomatoesor dice a half cup of each and toss right in.
  • ½ cup diced yellow bell pepper (optional)
  • ¼ cup finely chopped fresh cilantro
  • 1 small jalapeno pepper, seeded and diced
  • 2 Tbs. olive oil
  • 3 to 4 Tbs. fresh lime juice (2 limes)
  • ½ cup diced red bell pepper (optional)
  • 1 tsp. salt
  • ½ tsp. ground cumin
  • 1 cup uncooked couscous
  • 15-oz. can black beans, rinsed and drained, or 1 ¾ cups cooked black beans
  • 1 cup cooked fresh (about 2 ears) or thawed frozen corn
  • ½ cup diced red onion
  1. In medium saucepan, combine salt, cumin and 1 1/2 cups water. Bring to a boil over high heat. Add couscous, stir and return to a boil. Reduce heat to low and simmer 2 minutes. Remove from heat and fluff with fork. Let stand 5 minutes. Fluff again.
  2. Add beans, corn, onion, bell peppers if using, cilantro and jalapeno. Stir in oil and enough lime juice to give salad a puckery edge. Serve warm or at room temperature.
June 2000

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