Caribbean Couscous Salad

Mango, bell peppers and black beans combine with whole-wheat couscous in this Caribbean-inspired grain salad. The ginger-lime dressing has a touch of cayenne pepper and provides just the right amount of zing!

Prep/Cook Time: 30 Minutes, Servings: 10

Ingredients

• ¼ cup chopped fresh cilantro
• 3 tablepoons lime juice
• 2 tablespoons canola oil
• 1½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
• ⅛ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1¼ cups water
• 1 cup whole-wheat couscous
• 1 15-ounce can black beans, rinsed
• 2 cups coarsely shredded fresh spinach
• 1 medium red bell pepper, coarsely chopped
• 1 medium mango, chopped
• ¼ cup thinly sliced scallions

Directions

1. For dressing, whisk together cilantro, lime juice, oil, ginger, salt and cayenne pepper. Set aside.
2. Bring water to a boil in a medium saucepan. Remove from heat. Stir in couscous; cover and let stand for 5 minutes. Fluff with a fork. Let stand at room temperature about 10 minutes or until cool.
3. Stir together beans, spinach, bell pepper, mango and scallions in a large bowl. Add couscous and reserved dressing. Toss to coat. Serve immediately or cover and chill in the refrigerator for up to 24 hours.

Nutritional Information

Per Serving: 156 Calories, Total Fat: 3 g, Saturated Fat: 0 g, Carbohydrates: 29 g, Fiber: 6 g, Total Sugars: 4 g, Protein: 6 g, Sodium: 142 mg, Potassium: 201 mg, Iron: 2 mg, Folate: 24 mcg, Calcium: 37 mg, Vitamin A: 1258 IU, Vitamin C: 27 mg

© Dotdash Meredith. All rights reserved. Used with permission.