Whole Wheat Couscous Salad
- Total Time
A vegetarian spin on a Moroccan classic – served with a spicy tomato broth.
table salt½ tsp, divided
uncooked whole wheat couscous½ cup(s), quick cooking-variety
canned kidney beans15 oz, rinsed and drained
uncooked scallion(s)2 medium, trimmed and chopped
cooked broccoli1 cup(s), chopped
crushed red pepper flakes¼ tsp, or to taste
ground cumin¼ tsp
canned tomato juice⅓ cup(s)
white wine vinegar1 Tbsp
olive oil1 tsp
- Combine 3/4 cup water and 1/4 teaspoon salt in a small saucepan; bring to a boil. Stir in couscous and reduce heat to low; cover and simmer for 2 minutes. Remove from heat and set couscous aside, covered, for 10 minutes. Uncover pan, fluff couscous with a fork and spoon into a serving bowl; let cool to room temperature.
- When cool, add beans, scallion and broccoli to couscous; toss gently but well.
- In a small bowl, combine red pepper flakes, cumin, remaining 1/4 teaspoon salt and tomato juice; stir well. Stir in vinegar and oil, and pour over couscous salad; toss gently but well. Yields about 1 cup per serving.