Couscous Salad

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  Ingredients

• from: Diabetic Living Magazine
  Mango, bell peppers, and black beans combine with whole-wheat couscous in this Caribbean-inspired grain salad. The ginger-lime dressing has a touch of cayenne pepper and provides just the right amount of zing!
   
• ¼ cup chopped fresh cilantro
• 3 tablespoons lime juice
• 2 tablespoons canola oil
• 1½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
• ⅛ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1¼ cups water

• 1 cup whole-wheat couscous
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cups coarsely shredded fresh spinach
• 1 medium red bell pepper, seeded and coarsely chopped
• 1 medium mango, peeled, seeded, and chopped
• ¼ cup thinly sliced scallions
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  Preparation

• For dressing, whisk together cilantro, lime juice, oil, ginger, salt, and cayenne pepper. Set aside.
• Bring the 1¼ cups water to boiling in a medium saucepan. Remove from heat. Stir in couscous; cover and let stand for 5 minutes. Fluff with a fork. Let stand at room temperature about 10 minutes or until cool.
• Stir together beans, spinach, bell pepper, mango, and scallions in a large bowl. Add couscous and reserved dressing. Toss to coat. Serve immediately or cover with plastic wrap or foil and chill in the refrigerator for up to 24 hours.