This delicious salad would be great for lunch or as a side dish at dinner.

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Servings: 6

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Ingredients

  • 1 cup (250 mL) couscous
  • 1-1/4 cup (300 mL) vegetable or chicken broth
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
  • Half an Ontario Greenhouse Cucumber
  • 2 green onions, sliced
  • 1/4 cup (50 mL) chopped fresh Ontario Parsley
  • 2 tbsp (25 mL) each of lemon juice and olive oil
  • 1 small clove garlic, minced
  • Salt and pepper

Instructions

In large skillet, stir 1 cup (250 mL) couscous over medium-high heat for 3 to 5 minutes to lightly toast. Stir in 1-1/4 cup (300 mL) vegetable broth; bring to boil. Cover, remove from heat and let stand for 5 minutes.

Meanwhile, in large bowl, combine red kidney beans, cucumber, green onions, and parsley. Add couscous. 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

When recipe serves 10:

  • Protein: 27.0 grams
  • Fat: 15.0 grams
  • Carbohydrates: 24.0 grams
  • Calories: 339