Mo’s Couscous & Bean Salad Submitted by Monique Richard

Prep Time: 20-25 minutes
Serving Size: ¾ cup
Servings per Recipe: 8-10
Mos Couscous Bean Salad


  • 1 box whole-wheat pearl couscous (bulgur, rice, quinoa are options)
  • 1 can (~15 oz) chickpeas, drained
  • 1 can (~15 oz) cannellini or navy beans, drained
  • 1 Roma tomato, chopped
  • 1 3.8 oz. can black olives, drained
  • 1/4 cup red onion
  • or green scallions, diced
  • 1/4 cup English cucumber, diced
  • 1/2 cup (4 oz.) feta or goat cheese crumbles
  • salt and pepper to taste
  • Dressing: 1 packet of Zesty Italian Dressing, prepared as directed or similar homemade dressing recipe with spices, vinegar, olive oil and water, refrigerate to chill


  1. Prepare dressing as directed, refrigerate
  2. Prepare couscous as directed on box, set aside to cool or cool in ice bath (ideal if can cool in refrigerator for a couple hours prior)
  3. In large bowl combine:
    • both cans of drained beans
    • chopped tomato
    • drained can of black olives
    • diced onion
    • diced cucumber
  4. Once couscous is chilled, combine with above ingredients
  5. Gently fold in feta or goat cheese
  6. Gently stir in dressing as prepared
  7. Serve on a bed of greens, as a side dish or with crudités for a delightful filling snack or light lunch
  8. Refrigerate remaining portions
  9. Substitutes & Additional Options: Feel free to add kidney beans or black beans, use sun-dried tomatoes, pimentos or red peppers to alter the taste and add more crunch and color, enjoy!

Nutrition Analysis, per serving:

(Based on 10 servings)

  1. 226 calories
  2. 39 g carbohydrate
  3. 6 g fiber
  4. 1 g sugars
  5. 9 g protein
  6. 3.6 g fat
  7. 1.5 g saturated fat