Recipe by Cooking Light March 1998

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Yield:
2 servings (serving size: 2 cups)
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Ingredients

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Directions

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  • 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.

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  • 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.

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

Nutrition Facts

342 calories; calories from fat 13%; fat 4.8g; saturated fat 0.8g; mono fat 1.1g; poly fat 2g; protein 14.7g; carbohydrates 62.5g; fiber 6.6g; iron 3.9mg; sodium 391mg; calcium 46mg.
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