Rosemary Feta Pearl Couscous Salad
Try this fresh twist on pasta salad! Pearl couscous with red peppers, cucumber, white beans, feta, and herbs, all topped with zesty lemon dressing.
10
servings120
kcal1/2 cup (125 ml)
Ingredients
2 cups 500 ml water
3/4 cup 175 ml uncooked whole wheat or regular pearl or Israeli couscous
1 1 medium red bell pepper, seeded and diced
1 1 medium cucumber, seeded and diced
1/3 cup 75 ml finely chopped red onion
1 cup 250 ml lightly packed spinach, coarsely chopped
1/2 can 1/2 (15-oz/426 mL) no-salt-added navy or cannellini beans, rinsed and drained
1 tbsp 15 ml fresh chopped rosemary
1 1 medium garlic clove, minced
2 tbsp 30 ml canola oil
1 tsp 5 ml grated lemon zest
2 tbsp 30 ml fresh lemon juice
1 tbsp 15 ml cider vinegar
1/2 tsp 2 ml salt
1/4 tsp 1. ml coarsely ground black pepper
3/4 cup 175 ml reduced-fat feta, crumbled
Directions
- In a medium saucepan, bring water to boil over high heat. Stir in couscous, return to a boil, reduce heat, cover tightly and simmer 10-12 minutes or until tender. Drain in fine mesh sieve and run under cold water to cool completely. Shake off excess liquid.
- Meanwhile, in a large bowl, combine pepper, cucumber, onion, spinach, beans, rosemary, garlic, canola oil, zest, lemon zest and juice, vinegar, salt and pepper.
- Stir in couscous and toss until well blended. Gently stir in feta.
Nutrition Facts
10 servings per recipe
- Amount Per ServingCalories120
- % Daily Value *
- Total Fat
4.5g
6%
- Saturated Fat 1g 5%
- Cholesterol 5mg 2%
- Sodium 260mg 12%
- Total Carbohydrate
16g
6%
- Dietary Fiber 4g 15%
- Total Sugars 2g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
