Print This Recipe

Cucumber, Couscous and Bean Salad

This delicious salad makes a great lunch or a side dish at dinner.

1 cup (250 mL) couscous
1-1/4 cups (300 mL) vegetable or chicken broth
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
Half Ontario Greenhouse Cucumber, chopped
2 green onions, sliced
1/4 cup (50 mL) chopped fresh Ontario Parsley
2 tbsp (25 mL) each lemon juice and olive oil
1 small clove Ontario Garlic, minced
Salt and pepper

In large skillet, stir couscous over medium-high heat for 3 to 5 minutes until lightly toasted. Stir in broth; bring to boil. Cover, remove from heat and let stand for 5 minutes.

Meanwhile, in large bowl, combine kidney beans, cucumber, green onions and parsley. Fluff couscous with fork and add to bowl.

In small bowl, combine lemon juice, olive oil and garlic; pour over salad and toss gently. Season to taste with salt and pepper. Serve warm or chilled.

Check out this live recipe demonstration by Rebecca Kealey on Ottawa in the Know!