Couscous Salad

During my volunteer, I was able to cook up this recipe alongside my group of grades 4’s and 5’s! Definitely a healthy mix of ingredients 🙂


½ cup uncooked couscous 125 mL

⅔ cup 150 mL

1 ½ Tbsp olive oil 22.5 mL

1 Tbsp lime juice 15 mL

½ tsp red wine vinegar 2.5 mL

¼ tsp cumin 1 mL

1 ½ cloves garlic, finely minced 1 ½

4 green onions, chopped 4

1 red bell peppers, seeded and chopped 1

½ can canned corn, drained ½ can

1 (15 oz) can black beans, drained and rinsed 1 can

Salt and pepper, to taste

Optional: Feta cheese, crumbled, to taste



1. Cook uncooked couscous based on the cooking arrangements listed on the package.

2. In a large bowl, whisk together the olive oil, lime juice, vinegar, minced garlic and cumin. Add the green onions, red pepper, corn and beans and toss to coat.

3. Fluff the couscous well with a fork, breaking up any chunks. Add to the bowl with the vegetables and mix well. Add the crumbled feta cheese. Season with salt and pepper to taste and serve, or refrigerate until ready to serve.