Bean and Couscous Salad
3/4 cup vegetable stock or water
3/4 cup dry couscous
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup cherry tomatoes, cut into fourths
1/4 cup cooked beans
1/4 cup corn
2 tablespoons chopped green onion
1 small clove garlic, minced
1 tablespoon lemon juice
salt, to taste
pepper, to taste
1. In a small pot, bring the stock 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;