Recipe Friday: Whole Wheat Couscous

I LOVE this recipe!  I'm a big fan of couscous in general, not only because it's good, but also because it's fast!  This recipe I got from my mom, who got it from Weight Watchers.  It's a great dish to take to a covered dish or family gathering.  ( Know this because my mom brought it to a family get together and that's how I first tried it!)  It's got a lot of flavor and is pretty easy to assemble.

Whole Wheat Couscous

1/2 tsp salt, divided
1/2 C uncooked, whole wheat couscous
15 oz can kidney beans, drained and rinsed
2 medium scallions, trimmed and chopped
1 C cooked broccoli, chopped
1/4 tsp crushed red pepper flakes, to taste
1/4 tsp cumin
1/3 C tomato juice
1 TBSP white wine vinegar
t tsp olive oil

Combine 3/4 C water and 1/4 tsp salt in a small saucepan and bring to a boil.  Add the couscous and stir to combine.  Reduce heat to low and simmer 2 minutes, covered.  Remove from heat and set aside, covered for 10 minutes.  Uncover pan, and fluff couscous with fork.  Spoon into serving bowl and let cool to room temperature.

When cool, add beans, scallion and broccoli to couscous, toss gently but well.

In a small bowl, combine red pepper flakes, cumin remaining 1/4 tsp salt and tomato juice.  Stir well. Add in vinegar and oil and pour over couscous salad.  Toss gently but well.

Serve chilled or at room temperature.  This tastes great even the second day!  (I love this as leftovers!)