1 10-ounce box couscous
1/2 tablespoon vegetable oil (used to prepare couscous)
3/4 cup canned dark red kidney beans, rinsed, drained
3/4 cup chopped fresh or canned whole tomatoes, drained
3/4 cup salsa
1/3 cup whole kernel corn
1/4 cup chopped green bell pepper
1/2 teaspoon cumin
Calories/Serving: 235
Each serving provides approximately: 9 g protein; 48 g carbohydrates; 4 g fiber; 2 g fat (0 g saturated); 0 mg cholesterol; 18 mcg folate; 1 mg iron; 347 mg sodium.
Source: Wheat Foods Council
Prepare couscous according to package directions using ½ tablespoon vegetable oil in place of margarine.
Transfer couscous to mixing bowl.
Add remaining ingredients; mix well.
Chill 1 to 2 hours.
Variation:
Substitute roasted garlic and olive oil couscous for the plain couscous.
Servings: 6 (1-cup servings)