North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
















Printer Friendly
Previous | Next 7 of 39

Print | 3X5 | 4X6 | Full Page |

Couscous & Corn Salad

10 ounce box couscous
cup canned dark red kidney beans, rinsed, drained
cup chopped fresh tomatoes or canned whole tomatoes, drained and diced
cup salsa
1/3 cup whole kernel corn
cup chopped green bell pepper
teaspoon cumin

Prepare couscous according to package directions using 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.

Nutritional Information
Each serving provides: 240 calories, 9 g protein, 46 g carbohydrates, 5 g fiber, 2 g fat, 0 mg cholesterol, 19 mcg folate, 1 mg iron, 217 mg sodium.