Vegetables and beans add texture and colour to couscous salad.
- Portion size 2 servings
- Credits : Canadian Living Magazine: September 2007
Ingredients
Cajun Dressing:
Method
In saucepan, bring 1/2 cup (125 mL) water to boil; remove from heat and add couscous. Cover and let stand for 5 minutes; fluff with fork.Cajun Dressing: In large bowl, whisk together oil, vinegar, garlic, Cajun seasoning, salt and pepper. Add couscous, kidney beans, green pepper, corn, green onion and coriander; toss to combine. Divide between 2 airtight containers. (Make-ahead: Refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 328 mg
- Protein 11 g
- Calories 295.0
- Total fat 8 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 49 g
%RDI
- Iron 19.0
- Folate 29.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 52.0
