Couscous and Corn Salad
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1 10-ounce box couscous
3/4 cup canned dark red kidney beans, rinsed, drained
3/4 cup chopped fresh or canned whole tomatoes, drained
3/4 cup salsa
1/3 cup whole kernel corn
1/4 cup chopped green bell pepper
1/2 teaspoon cumin
Directions:
Prepare couscous according to package directions using ½ tablespoon vegetable oil in place of margarine. Cool.
Transfer couscous to mixing bowl. Add remaining ingredients; mix well. Chill 1 to 2 hours.
Variation: Substitute roasted garlic and olive oil couscous for the plain couscous.
Servings: 6 (1-cup servings)
Calories/Serving: 235
Nutrition: Each serving provides approximately: 235 calories; 9 g protein; 48 g carbohydrates; 4 g fiber; 0 g fat (0 g saturated); 0 mg cholesterol; 2 mcg folate; 1 mg iron; 347 mg sodium.
Source: Wheat Foods Council
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