Friday, September 16, 2016

Couscous, Sweet Potato, and Black Soybean Salad


3/4 cup water
2/3 cup wheat couscous
1 (16-ounce) package refrigerated cubed peeled sweet potato 
1/4 cup fat-free lime-basil vinaigrette 
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black soybeans (such as Eden Organic), rinsed and drained
2 cups Kale cleaned, ribs removed and chopped
5 tablespoons crumbled reduced-fat feta cheese
3 green onions, chopped


1. Bring 3/4 cup water to boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2. While couscous stands, place sweet potato on a microwave-safe plate. Microwave at HIGH 5 minutes or until tender.
3. Combine vinaigrette, pepper, and salt in a large bowl; stir well with a whisk. Add couscous, sweet potato, soybeans, and kale; toss gently to coat. Top each serving with cheese; sprinkle evenly with onions.

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