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Recipe submitted by djgc, 11/30/08

Bean and Couscous Salad

Ingredients (use vegan versions):

    3/4 cup vegetable stock or water
    3/4 cup couscous
    handful of corn
    1/2 cup diced green pepper
    1/2 cup diced rep peppers
    1/2 cup cherry tomatoes, cut in 4
    handful of assorted beans and peas, drained and rinsed
    some green onion
    diced garlic
    lemon or lime juice
    pinch of cumin
    salt and pepper
    any other seasonings or veggies you like

Directions:

1. In a small pot, bring the stock or water to a boil. Remove from heat and add the couscous. Let it sit covered for 5 minutes and then fluff with a fork and transfer it to a large bowl.

2. Add the rest of the ingredients and toss.

3. Chill for 1 hour and up to 2 days.

Nutritional information per serving:  (1 cup/250 mL)

* Calories: 256

* Protein: 10 g

* Total fat: 4 g

* Saturated fat: 1 g

* Dietary cholesterol: 0 mg

* Carbohydrate: 47 g

* Dietary fibre: 9 g

* Sodium: 209 mg

* Potassium: 451 mg

Serves: 2-4

Preparation time: 10 minutes