Rosemary-feta pearl couscous salad | Heart and Stroke Foundation

Ingredients

• 2 cups (500 mL) water
• 3/4 cup (175 mL) uncooked whole wheat or regular pearl couscous
• 1 medium red bell pepper, seeded and diced
• 1 medium cucumber, seeded and diced
• 1/3 cup (75 mL) finely chopped red onion
• 1 cup (250 mL) lightly packed spinach, coarsely chopped
• 1/2 can (15-oz/426 mL) no-salt-added navy or cannellini beans, rinsed and drained
• 1 tbsp (15 mL) fresh chopped rosemary
• 1 medium garlic clove, minced
• 2 tbsp (25 mL) canola oil
• 1 tsp (5 mL) grated lemon zest
• 2 tbsp (25 mL) fresh lemon juice
• 1 tbsp (15 mL) cider vinegar
• 1/4 tsp (1 mL) coarsely ground black pepper
• 3/4 cup (175 mL) reduced-fat feta cheese, crumbled