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    You are in: Home / Recipes / South of the Border Couscous Salad (Vegan) Recipe
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    South of the Border Couscous Salad (Vegan)

    Average Rating:

    3 Total Reviews

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    • on May 19, 2007

      Very good. I used kidney beans instead of black beans (I just didn't have any) and vidalias instead of red onion. Also, I didn't use the jalapenos; my garlic oil is really spicy, so this had a good amount of heat. I added a small tomato, seeded and diced, but this salad would be equally as nice without it. I'll be making this salad often in the summer. Thanks for sharing!

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    • on April 01, 2007

      Very good!!

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    • on September 06, 2006

      Thanks for sharing this great recipe. We make couscous salad a lot and this was a really tasty way of making it. I forgot to soak my black beans so I used kidney beans instead. I also added some vegetable stock to the couscous when cooking for extra flavour (I always do this) and I added a clove of minced garlic, as I had to make up for just having normal olive oil. The lime juice adds a lovely fresh taste to it. I did use the optional jalapeno and also added a little freshly ground black pepper at the very end. This is a keeper. :D

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    Nutritional Facts for South of the Border Couscous Salad (Vegan)

    Serving Size: 1 (194 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 211.9
     
    Calories from Fat 68
    32%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 296.7 mg
    12%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 7.9 g
    31%
    Sugars 1.0 g
    4%
    Protein 8.3 g
    16%

    The following items or measurements are not included:

    whole wheat couscous

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