Couscous and Corn Salad


1 10-ounce box couscous

1/2 tablespoon vegetable oil (used to prepare 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



Calories/Serving: 235

Each serving provides approximately: 9 g protein; 48 g carbohydrates; 4 g fiber; 2 g fat (0 g saturated); 0 mg cholesterol; 18 mcg folate; 1 mg iron; 347 mg sodium.

Source: Wheat Foods Council

Couscous and Corn Salad


Prepare couscous according to package directions using ½ tablespoon vegetable oil in place of margarine.

Transfer couscous to mixing bowl.

Add remaining ingredients; mix well.

Chill 1 to 2 hours.


Substitute roasted garlic and olive oil couscous for the plain couscous.

Servings: 6 (1-cup servings)