Rosemary-feta pearl couscous salad | Heart and Stroke Foundation

Name: Rosemary-feta pearl couscous salad | Heart and Stroke Foundation
Total time: 25 min
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

www.heartandstroke.ca

These tender bits of pasta are tossed with crunchy red peppers and cucumber, white beans, feta, a generous amount of herbs and a splash of fresh lemon.

Keywords

Recipe
side dishes
soups and salads
pearl couscous
feta.

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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