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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 91
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 14.8g
  • Cholesterol: 0mg
  • Iron: 0.5mg
  • Sodium: 277mg
  • Calories from fat: 25%
  • Fiber: 1.9g
  • Calcium: 11mg


  • 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


  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.
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