Couscous Salad

Couscous Salad: Main Image

Quick Facts

Servings: 8
Prep Time: 60 min.
Recipe by Julie Negrin
This dish makes excellent leftovers for snacks and lunch.


  • 4 cups water
  • 1 15-ounce (425-g) can black beans, well drained
  • 2 cups dry couscous
  • 2 large carrots, chopped into small squares
  • 4–5 celery sticks, chopped into small pieces
  • 1 bunch of green onions, chopped
  • 1/2 cup fresh parsley, minced
  • 1/2 cup fresh cilantro, minced
  • 1/4 cup fresh mint, minced
  • Feta cheese* (optional)
  • Marinade: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
  • 1–2 Tbs (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.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts

Calories 375
  Calories from Fat 142 (38%)
(25%)Total Fat 16g
(13%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
(2%)Cholesterol 6mg
(10%)Sodium 237mg
(11%)Potassium 376mg
Total Carbohydrate 48g
(26%)Dietary Fiber 6g
Sugars 4g
Sugar Alcohols 0g
(21%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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