Caribbean Couscous Salad

Caribbean Couscous Salad

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From: Diabetic Living Magazine

Mango, bell peppers, and black beans combine with whole-wheat couscous in this Caribbean-inspired grain salad. The ginger-lime dressing has a touch of cayenne pepper and provides just the right amount of zing!

Ingredients 10 servings

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Original recipe yields 10 servings
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Nutrition per serving may change if servings are adjusted.
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • 2 tablespoons canola oil
  • 1½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 1¼ cups water
  • 1 cup whole-wheat couscous
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups coarsely shredded fresh spinach
  • 1 medium red bell pepper, seeded and coarsely chopped
  • 1 medium mango, peeled, seeded, and chopped
  • ¼ cup thinly sliced scallions

Preparation

  • Prep

  • Ready In

  1. For dressing, whisk together cilantro, lime juice, oil, ginger, salt, and cayenne pepper. Set aside.
  2. Bring the 1¼ cups water to boiling in a medium saucepan. Remove from heat. Stir in couscous; cover and let stand for 5 minutes. Fluff with a fork. Let stand at room temperature about 10 minutes or until cool.
  3. Stir together beans, spinach, bell pepper, mango, and scallions in a large bowl. Add couscous and reserved dressing. Toss to coat. Serve immediately or cover with plastic wrap or foil and chill in the refrigerator for up to 24 hours.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 156 calories; 3 g fat(0 g sat); 6 g fiber; 29 g carbohydrates; 6 g protein; 24 mcg folate; 0 mg cholesterol; 4 g sugars; 1,258 IU vitamin A; 27 mg vitamin C; 37 mg calcium; 2 mg iron; 142 mg sodium; 201 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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