Black Bean Couscous Salad

This salad is very portable and is great for lunch. It is also a good source of whole grains and beans, a healthy alternative to meat.

Preparation Time: 15 minutes

Cooking Time: 5 minutes



Sodium reduced vegetable stock, chicken stock or water

¾ cup (175 mL)

Whole-wheat couscous

¾ cup (175 mL)

No added salt canned corn or thawed frozen corn

½ cup (125 mL)

Diced green pepper

½ cup (125 mL)

Cherry tomatoes, cut in 4

½ cup (125 mL) 

Canned black beans, drained and rinsed

1 cup (250 mL) 

Green onion, chopped

¼ cup (50 mL) 

Finely diced cilantro, packed

1 Tbsp (15 mL)

Juice of 1 lime


Olive oil 

1 Tbsp (15 mL) 


1 tsp (5 mL) 

Black pepper

½ tsp (2 mL)


  1. In a small pot, bring the chicken stock or water to a boil. Turn off the heat and add the couscous. Let it sit for 5 minutes and then fluff with a fork and transfer it to a large bowl.
  2. Add the rest of the ingredients and toss.
  3. Chill for 1 hour and up to 2 days.

© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2008.

Nutrition Information per 1 cup (250 mL): 

Calories: 256 kcal

Protein: 10 g

Fat: 4 g

Saturated Fat: 1 g

Carbohydrate: 47 g

Fibre: 9 g

Sodium: 209 mg

Potassium: 451 mg


Last Update – October 24, 2017

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