ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Couscous-and-Black Bean Salad

Yield 2 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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