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Whole Wheat Couscous Salad Recipe

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This recipe for Whole Wheat Couscous Salad, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nina Boldosser


1/2 tsp. table salt, divided
1/2 cup quick cooking whole-wheat couscous
15 oz. can kidney beans, rinsed and drained
2 medium scallions, trimmed and chopped
1 cup cooked, chopped broccoli
1/4 tsp. crushed red pepper flakes
1/4 tsp. cumin seeds
1/3 cup canned tomato juice
1 tbsp. white wine vinegar
1 tsp. olive oil

Combine 3/4 cup water and 1/4 teaspoon salt in a small saucepan; bring to a boil.
Stir in couscous and reduce heat to low; cover and simmer for 2 minutes.
Remove from heat and set couscous aside, covered for 10 minutes.
Uncover pan, fluff couscous with a fork and spoon into a serving bowl.
Cool to room temperature.

When cool, add beans, scallions and broccoli to couscous.
Toss gently but well.

In a small bowl, combine red pepper flakes, cumin, remaining 1/4 tsp. salt and tomato juice; stir well.
Stir in vinegar and oil, and pour over couscous salad.
Toss gently but well.




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