Black Bean and Couscous Salad with Jalapeño-Lemon Dressing

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.


8 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 8 Minutes
Other: 5 Minutes

Nutritional 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


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


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

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

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

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