By Tammy Salads
June 10, 2016
¾ cup sodium reduced chicken stock or water
¾ cup whole-wheat couscous
½ cup no added salt canned corn or thawed frozen corn
½ cup diced green pepper
½ cup cherry tomatoes, cut in 4
1 cup canned black beans, drained and rinsed
¼ cup green onion, chopped
1 tbsp finely diced cilantro, packed
Juice of 1 lime
1 tbsp olive oil
1 tsp cumin
½ tsp black pepper
1In a small pot, bring the chicken stock or water to a boil. Turn off the heat and add the couscous. Let it sit for 5 minutes and then fluff with a fork and transfer it to a large bowl.
2Add the rest of the ingredients and toss.
3Chill for 1 hour and up to 2 days.
1Nutritional Information (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
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