Confetti Couscous Salad Recipe

Confetti Couscous Salad Recipe photo by Taste of Home

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Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel — Cohocton, New York

This recipe is:

Healthy

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Confetti Couscous Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

25 5 30

Ingredients

1 cup reduced-sodium chicken broth
1 cup uncooked couscous
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 medium sweet red pepper, chopped
6 green onions, chopped
1/4 cup minced fresh cilantro
DRESSING:
2 tablespoons plus 1 teaspoon olive oil
2 tablespoons lime juice
1-1/2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pine nuts, optional

Directions

In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.
Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired. Yield: 6 servings.

Nutritional Facts 3/4 cup (calculated without pinenuts) equals 245 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 335 mg sodium, 41 g carbohydrate, 5 g fiber, 9 g protein.

Originally published as Confetti Couscous Salad in Healthy Cooking June/July 2010, p16