Caribbean Couscous Salad
Whole-wheat couscous tossed with mango, black beans, spinach, and a gingery cayenne–lime dressing.
Ingredients
- ¼ cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons canola oil
- 1 ½ teaspoon grated fresh ginger (or 1/2 tsp ground)
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 ¼ cup water
- 1 cup whole-wheat couscous
- 15 oz black beans, rinsed and drained
- 2 cups fresh spinach, coarsely shredded
- 1 medium red bell pepper, chopped
- 1 medium mango, peeled and chopped
- ¼ cup thinly sliced scallions
Instructions
- Whisk cilantro, lime juice, oil, ginger, salt, and cayenne; set aside.
- Boil water; stir in couscous, cover 5 min, fluff, and cool ~10 min.
- Toss beans, spinach, bell pepper, mango, and scallions with couscous and dressing. Serve or chill up to 24 hours.
