Spanishcouscousbeansalad Recipes

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QUICK SPANISH COUSCOUS SALAD



Quick Spanish Couscous Salad image

Make and share this Quick Spanish Couscous Salad recipe from Food.com.

Provided by Strawberry Girl

Categories     Spanish

Time 15m

Yield 3 cups

Number Of Ingredients 6

1/4 cup stuffed green olive, sliced
1 tomatoes, chopped
1 clove garlic, crushed
1 pinch dried leaf thyme
1 pinch oregano
2 cups couscous, cooked

Steps:

  • Stir olives, tomato, garlic, thyme and oregano into cooked couscous.
  • Serve hot, warm or cold.
  • Makes 3 cups.

Nutrition Facts : Calories 442.6, Fat 0.8, SaturatedFat 0.2, Sodium 13.8, Carbohydrate 91.3, Fiber 6.3, Sugar 1.1, Protein 15.2

SPANISH COUSCOUS BEAN SALAD



Spanish Couscous Bean Salad image

I love the flavor of this refreshing salad. A friend gave me this recipe and I pass it along to as many people as I can. Everyone that tries it loves it. Someone told me they put some of the mixture over their fish and/or chicken.

Provided by Trixyinaz

Categories     Black Beans

Time 20m

Yield 4 cups

Number Of Ingredients 13

3 tablespoons couscous
2/3 cup water
1/4 cup frozen corn
3/4 cup canned black beans
1 medium tomatoes, fresh
1/2 bell pepper
1 clove garlic
1 green onion
1 tablespoon fresh parsley
1 tablespoon fresh cilantro
1/4 teaspoon black pepper
3 teaspoons fresh lime juice
1/4 teaspoon cumin

Steps:

  • Prepare couscous according to recipe, but omit the salt.
  • Bring water to a boil over high heat; remove from heat, add couscous, stir and cover.
  • Let stand for 5 minutes.
  • Fluff with fork.
  • Cook frozen corn in microwave till slightly tender, drain and chill.
  • Rinse and drain the black beans.
  • Rinse and chop tomato, pepper, garlic, green onion, cilantro and parsley, set aside.
  • In a bowl, combine chopped vegetables with beans, corn, black pepper, lime juice, cumin and couscous, toss well and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 93, Fat 0.4, SaturatedFat 0.1, Sodium 178.8, Carbohydrate 18.7, Fiber 4.6, Sugar 1.3, Protein 4.6

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