Couscous salad with garden vegetables and Feta

Preparation time 15 minutes

Yield 4 servings

Salad

1/2 red onion, thinly sliced

1/2 green Bell pepper, cut into thin strips

1/2 yellow Bell pepper, cut into thin strips

1/2 English cucumber, cut in quarters

1 cup (250 mL) cherry tomatoes, cut in half

4 oz (120 g) Feta cheese, cut in cubes

2 cups (500 mL) cooked whole-wheat couscous

1 can (540 mL) red kidney beans, drained and rinsed

2 tbsp (30 mL) fresh parsley, chopped

Vinaigrette

1 garlic clove, minced

1 tsp (5 mL) dried oregano

3 tbsp (45 mL) red wine vinegar

1/3 cup (80 mL) extra virgin olive oil

Salt and pepper, to taste

Per serving
Energy

513 Calories
Protein

17 g
Carbohydrate

54 g
Fat

26 g
Fibre

10.7 g
Sodium

511 mg
Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*
Calcium

18 % / 237 mg
Vitamin C

78 %
Niacin

38 %
Riboflavin

26 %
Phosphorus

24 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Preparation

Salad

In a bowl, combine all of the ingredients and gently mix. Set aside.

Vinaigrette

In a small bowl or measuring cup, whisk together all of the ingredients.
Add the vinaigrette to the salad and gently toss to coat all of the ingredients with the salad dressing.

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