Rosemary Feta Pearl Couscous Salad
10
servings120
kcal1/2 cup (125 ml)
Try this fresh twist on pasta salad! Pearl couscous with red peppers, cucumber, white beans, feta, and herbs, all topped with zesty lemon dressing.
Ingredients
2 cups 2 water
3/4 cup 3/4 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 1/3 finely chopped red onion
1 cup 1 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 1 fresh chopped rosemary
1 1 medium garlic clove, minced
2 Tbsp 2 canola oil
1 tsp 1 grated lemon zest
2 Tbsp 2 fresh lemon juice
1 Tbsp 1 cider vinegar
1/2 tsp 1/2 salt
1/4 tsp 1/4 coarsely ground black pepper
3/4 cup 3/4 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 container
- Amount Per ServingCalories120
- % Daily Value *
- Total Fat
4.5g
7%
- Saturated Fat 1g 5%
- Cholesterol 5mg 2%
- Sodium 260mg 11%
- Total Carbohydrate
16g
6%
- Dietary Fiber 4g 16%
- 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.
