In a 1 quart saucepan, heat water to a boil. Add salt and couscous. Cover, reduce to a simmer and cook stirring occasionally for 8 to 10 minutes. Remove from heat and cool slightly.
In a small bowl, combine the dressing ingredients and mix well.
In a large bowl, gently toss the cooked couscous, beans, cucumbers and green onions. Pour the dressing over couscous mixture, gently toss to coat.
Add tomatoes and gently toss.
Serve warm or cold.
Recipe also calls for 1/4 cup havled pitted kalamata olives which I didn't use.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.1mg||0 %|
|Potassium 102.1mg||3 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.1g|
|Protein 0.5g||1 %|
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Calories per serving: 11
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