Black Bean and Couscous Salad with Jalapeño-Lemon Dressing |
|
 |
Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 8 |
|
Couscous, a staple of North African cuisine, is a form of semolina flour (the main ingredient in pasta). Brown rice can be substituted for couscous. Ingredients:
2/3 cup uncooked couscous |
2/3 cup canned black beans, rinsed and drained |
1/2 cup finely chopped green onions |
1 teaspoon grated lemon rind |
3 tablespoons fresh lemon juice |
1 jalapeño pepper, minced |
1 garlic clove, minced |
1 1/2 tablespoons olive oil |
3/4 teaspoon salt |
3/4 teaspoon chopped fresh cilantro |
Directions:
1. Prepare couscous according to package directions, omitting salt and fat.
2. Spread couscous on a baking sheet in a thin layer; let stand 5 to 10 minutes or until completely cooled.
3. Meanwhile, combine lemon rind and next 6 ingredients in a small bowl; set aside
4. Combine couscous, beans, and onion in a large bowl. Add reserved lemon mixture and toss gently.
|
|