Couscous-and-Black Bean Salad

Cooking Light
2 servings (serving size: 2 cups)


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1 large orange
1/8 teaspoon salt
2/3 cup uncooked couscous
1 cup canned black beans, rinsed and drained
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons vegetable oil
1/4 teaspoon ground cumin


Grate 1/4 teaspoon orange rind, and set aside. Squeeze juice from orange over a bowl; reserve 1/4 cup juice, and set aside. Add water to remaining juice in bowl to equal 1 cup.

Bring water mixture and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cool slightly. Stir in orange rind, beans, bell pepper, onions, and parsley.

Combine reserved 1/4 cup orange juice, vinegar, oil, and cumin. Add couscous mixture; toss well. Store salad in an airtight container in refrigerator.

Created date

March 1998

Nutritional Information

Calories 342
Caloriesfromfat 13 %
Fat 4.8 g
Satfat 0.8 g
Monofat 1.1 g
Polyfat 2 g
Protein 14.7 g
Carbohydrate 62.5 g
Fiber 6.6 g
Cholesterol 0.0 mg
Iron 3.9 mg
Sodium 391 mg
Calcium 46 mg