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Couscous and Corn Salad
Courtesy of Wheat Foods Council
Servings: 6
Prep Time: 10 Min.
Cook Time: 5 Min.
Chill Time: 1 Hr.
What you need:
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1 10-oz. box couscous
1/2 Tbsp. vegetable oil (used to prepare couscous)
3/4 c. canned dark red kidney beans, rinsed, drained
3/4 c. chopped fresh or canned whole tomatoes, drained
3/4 c. salsa
1/3 c. whole kernel corn
1/4 c. chopped green bell pepper
1/2 tsp. cumin
What to do:
1. Prepare couscous according to package directions using 1/2 Tbsp. 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:
Calories: 235;   Total Fat: 2g;   Saturated Fat: 0g;   Cholesterol: 0mg;   Total Carbs: 48g;   Fiber: 4g;   Protein: 9g;   Sodium: 347mg;  
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