Whole Wheat Couscous Salad
2
Points®
Total time: 17 min • Prep: 15 min • Cook: 2 min • Serves: 4 • Difficulty: Easy
A vegetarian spin on a Moroccan classic – served with a spicy tomato broth.
Ingredients
Table salt
½ tsp, divided
Uncooked whole wheat couscous
½ cup(s), quick cooking-variety
Canned kidney beans
15 oz, rinsed and drained
Scallions
2 medium, trimmed and chopped
Cooked broccoli
1 cup(s), chopped
Crushed red pepper flakes
¼ tsp, or to taste
Ground cumin
¼ tsp
Canned tomato juice
⅓ cup(s)
White wine vinegar
1 Tbsp
Olive oil
1 tsp
Instructions
1
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.
2
When cool, add beans, scallion and broccoli to couscous; toss gently but well.
3
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.
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