Whole Wheat Couscous Salad

Total Time
17 min
15 min
2 min
A vegetarian spin on a Moroccan classic – served with a spicy tomato broth.


table salt

½ tsp, divided

uncooked whole wheat couscous

½ cup(s), quick cooking-variety

canned kidney beans

15 oz, rinsed and drained

uncooked scallion(s)

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


white wine vinegar

1 Tbsp

olive oil

1 tsp


  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.


Vary the vegetables in this side dish: use shredded carrots or cabbage in place of broccoli.

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