This is a simple recipe that combines great ingredients such as tomatoes, red beans, feta cheese, and cucumber. Beans boost the protein content of this dish. Cucumber, bell peppers, and onions offer crunchy textures that contrast with the light and fluffy couscous. The lemon juice gives this recipe just the right bit of tartness, while the feta cheese adds a savory creaminess to round out the dish. Full of contrasting flavors and textures, you may serve this as a smaller portioned side dish or a main course.
Red Bean, Tomato, and Cucumber Couscous Salad
- 3 cups cooked couscous*
- 1 medium cucumber, seeded and chopped
- 1 cup ripe tomato, chopped
- 1 green bell pepper, seeded and chopped
- ½ cup cooked Red or Black Beans
- ½ cup fresh cilantro or basil leaves chopped
- ½ cup cooked corn kernels (optional)
- ½ Vidalia onion, diced (optional)
- ¼ cup crumbled feta cheese**
- 1-2 teaspoons lemon juice to taste, may add more if desired
- 2 tablespoons olive oil
- Ground pepper
- Prepare couscous as per directions on package, or in a large pot, boil 3 ½ cups of water (or low sodium broth for flavor), add 1 teaspoon of salt, and 2 cups of couscous. Cover and remove from heat. Allow to steam for 5 minutes and use a fork to fluff.
- Chop up vegetables while couscous is steaming.
- In a large bowl, combine cooked couscous, cucumber, tomatoes, bell peppers, and beans.
- In another bowl, combine olive oil, salt, pepper, and lemon juice. Season to taste as desired and add to couscous.
- Add basil/cilantro and feta cheese if using to couscous and toss gently until evenly mixed.
**Make this recipe vegan friendly by omitting feta cheese. This recipe may also pair well with a white wine vinaigrette dressing. Prepare vinaigrette by combining 2 tablespoons olive oil as mentioned in recipe with 1 tablespoons of white balsamic vinegar instead of lemon juice.
***Use a sodium free seasoning if you are watching your salt intake!