Minted Couscous Salad

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

Mint makes this salad particularly fresh-tasting.

Tags: Easy, One Hour, Side Dishes, Salads, Lunches, Rice & Grains, Beans, Vegetables, Steam, President's Choice Blue Menu, Low Fat, High Fibre
Serves: 6
Skill level: Easy
Prep time: 20  minutes
Cooking time: 20  minutes
Total: 40  minutes

Additional Information


1/8 tsp (0.5 mL) freshly ground black pepper
1 cup (250 mL) PC Memories Of® Marrakech Whole Wheat Couscous
1/2 cup (125 mL) PC Blue Menu California Dressing
1 1/4 cups (300 mL) chicken stock
1 sweet red pepper chopped
1/2 English cucumber diced (skin on)
1 can (540 mL) red kidney beans rinsed and drained
2 green onions thinly sliced
1/4 cup (50 mL) coarsely chopped fresh mint


  1. In saucepan, bring chicken stock to a boil. Remove from heat. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Transfer to large bowl. Cool to room temperature, about 10 minutes.
  2. Stir red pepper, cucumber, beans and green onions into cooled couscous until combined. Add dressing and mint; toss to coat. Season to taste with pepper. Serve garnished with mint sprig, if desired.


Chef's Tips

Make this dish vegetarian by substituting vegetable stock.

Nutritional Information

Calories 220 Cal
Fat 1.5 g
Sodium 500 mg
Carbohydrate 41 g
Fibre 7 g
Protein 10 g