Black Bean and Couscous Salad

"This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!"
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by digifoo photo by digifoo
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Pam P. photo by Pam P.
Ready In:
15mins
Ingredients:
12
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
  • Cover the pot and remove from heat.
  • Let stand for 5 minutes.
  • In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
  • Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
  • Fluff the couscous well, breaking up any chunks.
  • Add to the bowl with the vegetables and mix well.
  • Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Truly original and truly delicious. This is one of the most colorful salads I have ever eaten. The glistening black beans looked great against the creamy white of the couscous, offset by the brilliant red of the pepper and the dark green of the cilantro. The yellow of the corn really stand out next to the beans. I only used one can of beans and this was a huge salad. It went quickly, it really complements the taste of grilled meat! Thanks Yooper, this is a winner!
     
  2. This salad is great- wonderful mix of colour and flavour. I used only one can of beans and it was plenty. I also added 1 heaping tablespoon of Tex-Mex seasoning to give it lots of zing. Will definately make it again.
     
  3. This was a delicious side dish for grilled chicken. Very tasty and colorful. Really a great summer salad to accompany any grilled meat. Thanks Yooper!
     
  4. Great salad. I love couscous and so I'm always looking for new ways to make it. This is definitely a keeper. Will make again and again.
     
  5. Simple yet full of flavor..surprised me I wasnt expecting too much with the simple ingredients! Made it to my salad cookbook. Trying it with Quinoa tonight to see what that tastes like!
     
Advertisement

Tweaks

  1. This one's a keeper! So, I had to make some tweaks and substitutions (as you do); our frozen corn was sadly suffering from a bad case of freezer burn, so I used a can of canned white corn instead. No green onions, so I subbed about a 1/4 cup of chopped white onions. No red wine vinegar so I used white wine vinegar. No chicken broth, but beef broth also works in a pinch. Also, I LOVE spices, so I doubled the cumin (honestly 1/2 tsp isn't nearly enough for all of the flavors in this recipe, IMHO), and also added 1 tsp. of garam masala (essentially curry powder) as well. At the end, I added some cracked black pepper and saffron finishing salt (from Salts of the Earth: http://www.salts-of-the-earth.com/). DELICIOUS. <br/><br/>The amount of vinegar gives this dish just enough tang, along with the onions and the lime juice, and it's fantastic as an entree for a summer day with a nice glass of white or rose wine. Bon appetit! :)
     
  2. I have made this couscous salad twice before, and both times my husband and our dinner guests were blown away by how fresh and delicious it was. I love that you can add slight variations to the types of veggies based on what you have on hand, i.e. red onion instead of green, or adding jalapenos. One change I made that I thought added great flavor was to put about 1/4 cup of chopped veggies (onion, pepper, jalapeno) into the broth while it was boiling. Added a great flavor to the couscous itself!<br/><br/>Last night I made this salad with Cilantro Chicken by Denise! (Recipe #26727), and my husband said, "You know I love your cooking, so you've got to know what it means when I say this is one the best meals you've ever made." Can you ask for a better compliment, especially on a meal that was fairly simple?? :D :D
     
  3. I used half of the recipe and instead of couscous 1/2 cup uncooked quinoa. Instead of red wine vinegar - lime infused vinegar No corn AMAZING.
     
    • Review photo by Pam P.
  4. Subbed the couscous with quinoa and didn't have any cilantro, unfortunately. A delicious salad I will make again. Kept very well in the refrigerator for days.
     
  5. I substituted quinoa (steamed) for the couscous, for a protein boost. Hubby and I were VERY pleased with the recipe. A must do! Hugs, L
     

RECIPE SUBMITTED BY

What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes