A hint of cumin, a dash of cilantro and a generous helping of black beans give this take on tabbouleh—a Middle Eastern salad of couscous, cucumbers and tomatoes
1) Combine 1 1/2 cups water, cumin and salt in medium saucepan. Bring to a boil. Add couscous, stir, and return to a boil. Remove from heat, cover, and let stand 5 to 10 minutes, or until liquid is absorbed. Transfer to medium bowl, fluff with fork, and let cool to room temperature.
2) Fold beans, corn, onion, cilantro and jalapeño, if desired, into couscous. Stir in lime juice and oil. Season to taste with salt and pepper, and add more lime juice, if desired.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 513 | ||
Calories from Fat: 135 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.3mg | 1 % | |
Potassium 615.8mg | 16 % | |
Total Carbohydrate 78.3g | 23 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 64.9g | ||
Protein 18g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 513
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