High Fiber
Couscous Salad
Couscous Salad
Serves: 8
This dish makes excellent leftovers for snacks and lunch.
Calorie: 375, Proteins: 10 g, Total Fat: 16 g, Fiber: 6.40 g, Sugar 4 g.


4 cups (0.95L) water 1 can e (425-g) can black beans, well drained 2 cups dry couscous 2 each large carrots, chopped into small squares 4 each #8211;5 celery sticks, chopped into small pieces 1 each bunch of green onions, chopped 1/2 cup fresh parsley, minced 1/2 cup fresh cilantro, minced 1/4 cup fresh mint, minced 1/2 cup feta cheese* (optional) 1/4 cup olive oil 1/4 cup canola oil 1 Tbs white wine vinegar 1 Tbs fresh lemon juice 4 cloves garlic, pressed 1 tsp celery seed 1/2 tsp oregano 1/2 tsp pepper 1/2 Tbs mellow white miso 1/2 tsp hot pepper oil 1 Tbs s (15–30mL) honey (or to taste)


Place couscous in large glass bowl. Bring water to a boil and then pour over couscous. Cover and let sit for 5–10 minutes. Remove lid and let cool. Place chopped vegetables and fresh herbs in bowl and mix well. Pour marinade over entire bowl and mix again. Eat warm with feta cheese sprinkled on top or chill and then serve.

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