Try this Spanish couscous salad recipe, or contribute your own.
Suggest a better descriptionPreparation Steps
1 Remove the husk and silk from corn and with a knife cut the kernels from the cob. Place kernels in a large bowl. (Today's corn varieties are sweet and tender enough to be used raw in this salad.)
2 Add beans, tomatoes, cheese, green onions and cilantro to the corn; toss to mix.
3 Prepare couscous following package directions. Add hot couscous to the other ingredients and toss gently to mix. (The hot couscous may start to melt the cheese, which is okay.)
4 Add lime juice and olive oil just before serving. Adjust seasonings to taste. Serve salad at room temperature.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 189 | ||
Calories from Fat: 131 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 40.4mg | 12 % | |
Sodium 245.7mg | 8 % | |
Potassium 84.3mg | 2 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3g | ||
Protein 11.6g | 17 % | |
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: 189
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