Preparation time
20 minutes
Ready in
30 minutes
Cooking Time: 10 minutes
Makes
Makes 6 servings
Ingredients
- 1 cup (250 mL) couscous
- 1-1/4 cups (300 mL) vegetable or chicken broth
- 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
- Half Ontario Greenhouse Cucumber, chopped
- 2 green onions, sliced
- 1/4 cup (50 mL) chopped fresh Ontario Parsley
- 2 tbsp (25 mL) each lemon juice and olive oil
- 1 small clove Ontario Garlic, minced
- Salt and pepper
Instructions
In large skillet, stir couscous over medium-high heat for 3 to 5 minutes until lightly toasted. Stir in broth; bring to boil. Cover, remove from heat and let stand for 5 minutes.
Meanwhile, in large bowl, combine kidney beans, cucumber, green onions and parsley. Fluff couscous with fork and add to bowl.
In small bowl, combine lemon juice, olive oil and garlic; pour over salad and toss gently. Season to taste with salt and pepper. Serve warm or chilled.
Nutritional Information
1 Serving:
- Protein: 12 grams
- Fat: 5 grams
- Carbohydrate: 44 grams
- Calories: 267
- Fibre: 7 grams
- Sodium: 125 mg