This couscous salad recipe is great for a buffet, with interesting textures and Southwest flavors combined into one delicious dish. Leftovers store well refrigerated for several days.
Ingredients
- ¼ cups chicken broth: 1 piece
- uncooked couscous: 1 cup
- Extra virgin olive oil: 3 Tbsp
- lime juice: 2 Tbsp (fresh)
- red wine vinegar: 1 tsp
- ground cumin: 0.5 tsp
- black beans: 2 cans (15 ounce cans, drained)
- green onions: 8 piece (chopped)
- red bell pepper: 1 piece (chopped)
- frozen corn kernels: 1 cup (thawed)
- fresh cilantro: 0.25 cup (chopped)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous, cover the pot, and remove from heat. Let stand for 5 minutes.
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Whisk together olive oil, lime juice, vinegar, and cumin in a large bowl. Add beans, green onions, red bell pepper, corn, and cilantro; toss to coat.
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Fluff couscous well, breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.
