Mediterranean Couscous Salad
Couscous, black beans, bunches of herbs, and veggies plus surprisingly mango and a fresh subtly spicy vinaigrette dressing, make this salad a favorite!
Ingredients
- 1 cup Whole Wheat Couscous
- 1 can Black Beans rinsed and drained
- 2 cups fresh Spinach chopped into thin strips
- 1 medium Red Pepper seeded and chopped fine
- 1 Mango cut into small cubes
- 1/4 cup Green Onions thinly sliced
Vinaigrette
- 1/4 cup Cilantro wahsed and chopped fine
- 1 Lime juiced (1/4 cup lime juice)
- 2 tablespoons Avocado Oil or any neutral flavored cooking oil
- 1/2 teaspoon ground Ginger
- 1/2 teaspoon Salt
- 1/8 teaspoon Cayenne Pepper
Instructions
- In medium saucepan bring 1 1/4 cups water to a boil, remove from heat stir in couscous; cover and let stand for 5 minutes. Fluff with a fork. Let cool for about 15 minutes.
- While couscous is cooling rinse black bean and prep spinach, pepper, mango, and onions.
Vinaigrette -whisk vinaigrette ingredient together until incorporated. You can also put ingredients in a mason jar, close lid tightly and shake.
- In a large bowl combine cooled couscous, beans, mango, red pepper, chopped spinach, and green onion; drizzle vinaigrette over and toss to coat. Store in refrigerator for at least one hour to let flavors meld together.
Notes
Note: This salad tastes better the next day so if you are serving at a potluck or for dinner at your home its a great make ahead recipe.
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