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Black Bean and Couscous Salad with Jalapeño-Lemon Dressing

Prep time 5 mins
Cook time 8 mins
Other time 5 mins
Yield 8 servings (serving size: 1/2 cup)
Couscous, a staple of North African cuisine, is a form of semolina flour (the main ingredient in pasta). Brown rice can be substituted for couscous.

Ingredients

  • 2/3 cup uncooked couscous
  • 2/3 cup canned black beans, rinsed and drained
  • 1/2 cup finely chopped green onions
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 jalapeño pepper, minced
  • 1 garlic clove, minced
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon chopped fresh cilantro

Nutrition Information

  • calories 91
  • fat 2.6 g
  • satfat 0.4 g
  • protein 2.6 g
  • carbohydrate 14.8 g
  • cholesterol 0 mg
  • iron 0.5 mg
  • sodium 277 mg
  • caloriesfromfat 25 %
  • fiber 1.9 g
  • calcium 11 mg

How to Make It

  1. Prepare couscous according to package directions, omitting salt and fat.

  2. Spread couscous on a baking sheet in a thin layer; let stand 5 to 10 minutes or until completely cooled.

  3. Meanwhile, combine lemon rind and next 6 ingredients in a small bowl; set aside

  4. Combine couscous, beans, and onion in a large bowl. Add reserved lemon mixture and toss gently.

Oxmoor House Healthy Eating Collection