Couscous, Sweet Potato, and Black Soybean Salad

Couscous, Sweet Potato, and Black Soybean Salad Recipe
Photo: Oxmoor House
Choose this lime-basil-infused salad—with chunks of beta-carotene-laced sweet potatoes and tender, high-fiber, protein-rich black soybeans—for a healthy meatless main dish you can have on the table in 15 minutes.

Prep: 5 minutes; Cook: 5 minutes; Other: 5 minutes

Yield:

5 servings (serving size: about 1 1/3 cups couscous salad and 1 tablespoon cheese)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 228
Caloriesfromfat 17 %
Fat 4 g
Satfat 1.1 g
Monofat 0.7 g
Polyfat 1.7 g
Protein 10.5 g
Carbohydrate 39.8 g
Fiber 7.3 g
Cholesterol 3 mg
Iron 2.4 mg
Sodium 287 mg
Calcium 102 mg

Ingredients

3/4 cup water
2/3 cup wheat couscous
1 (16-ounce) package refrigerated cubed peeled sweet potato (such as Glory)
1/4 cup fat-free lime-basil vinaigrette (such as Maple Grove Farms)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black soybeans (such as Eden Organic), rinsed and drained
2 cups baby spinach
5 tablespoons crumbled reduced-fat feta cheese
3 green onions, chopped

Preparation

1. Bring 3/4 cup water to boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

2. While couscous stands, place sweet potato on a microwave-safe plate. Microwave at HIGH 5 minutes or until tender.

3. Combine vinaigrette, pepper, and salt in a large bowl; stir well with a whisk. Add couscous, sweet potato, soybeans, and spinach; toss gently to coat. Top each serving with cheese; sprinkle evenly with onions.

Note:

Cooking Light Fresh Food Fast

April 2009
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