Name: Caribbean Couscous Salad
Total time: 35 min
Ingredients: ⅛ teaspoon cayenne pepper; 1 cup whole-wheat couscous; 3 tablespoons lime juice; ¼ cup chopped fresh cilantro; 2 tablespoons canola oil; ⅛ teaspoon salt; 2 cups coarsely shredded fresh spinach; ¼ cup thinly sliced scallions; 1 medium mango, peeled, seeded, and chopped; 1 medium red bell pepper, seeded and coarsely chopped; 1 can black beans, rinsed and drained; 1 ¼ cups water; 1 ½ teaspoons grated fresh ginger or 1/2 teaspoon ground ginger

Couscous Salad

Do I need to rinse the couscous before cooking?

Can I use instant couscous for the salad?

What kind of vegetables can I add to the couscous salad?

Do I need to cook the vegetables before adding them to the salad?

What kind of dressing should I use for the couscous salad?

How long can I store the leftover couscous salad?

Mango, bell peppers, and black beans combine with whole-wheat couscous in this Caribbean-inspired grain salad. The ginger-lime dressing has a touch of cayenne pepper and provides just the right amount of zing!

Gluten Free

Lactose Free

Vegetarian

Vegan

Seasonings

gram

cayenne pepper

Grains & Rice

whole wheat couscous

Juice

milliliter

lime juice

Fresh Vegetables

fresh cilantro

Oils

canola oil

salt

spinach

green onion

Fresh Fruit

mango

red bell pepper

Beans & Legumes

black beans

Water

water

fresh ginger

Calories

Carbohydrates

Protein

Dietary Fiber

Trans fatty acids

Iron

Minerals

Copper

Manganese

Selenium

Vitamin K

Vitamins

Thiamin (B1)

Riboflavin (B2)

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin A

Vitamin C

Choline

Beta-cryptoxanthin

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Israeli Couscous Salad

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Mediterranean Pearled Couscous Salad

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This fresh Israeli couscous salad is loaded with flavor from artichokes, olives, basil, and garlic. It works as a side dish with baked tofu or roasted chickpeas.  But it can also stand alone as a hot or cold lunch. Eat it right away while the Israeli couscous is hot, or put it in the refrigerator and have it cold.

Israeli couscous salad with artichokes & olives

Caribbean Couscous Salad

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Beverages

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Caribbean Couscous Salad

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