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Couscous and Black Bean Salad

Adapted from Cooking Light, March 1998
 
This high protein, fiber-rich vegetarian side dish uses NOW Whole Wheat Couscous.
 
Serves 4
 
Ingredients
1 large orange
1/8 tsp. salt
2/3 cup uncooked NOW Real Food® Organic Whole Wheat Couscous*
1 cup canned black beans, rinsed and drained
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
2 Tbsp. chopped fresh parsley
1 Tbsp. seasoned rice vinegar
1 1/2 tsp. NOW Real Food® Extra Virgin Olive Oil*
1/4 tsp. ground cumin
  1. Grate 1/4 tsp. orange rind and set aside. 
  2. Squeeze juice from orange into a bowl; reserve 1/4 cup juice and set aside. 
  3. Add water to remaining juice in bowl to equal 1 cup.
  4. Bring water mixture and salt to a boil in a medium saucepan; gradually stir in couscous. 
  5. Remove from heat; cover and let stand 5 minutes; fluff with a fork. Cool slightly. 
  6. Stir in orange rind, beans, bell pepper, onions, and parsley.
  7. Combine reserved 1/4 cup orange juice, vinegar, oil, and cumin. 
  8. Add couscous mixture; toss well. 
  9. Store salad in an airtight container in refrigerator.
Nutrition per serving (1 cup):
Calories: 171
Fat: 2.4 g
Protein: 7.3 g
Cholesterol: 0 g
Calcium: 23 mg
Sodium: 201 mg
Fiber: 3.3 g
Carbohydrate: 31.2 g
 
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