Caribbean Couscous Salad

Dotdash Meredith

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

For dressing, whisk together cilantro, lime juice, oil, ginger, salt and cayenne pepper. Set aside.
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.
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

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