I love how quickly this salad comes together while still tasting fresh and vibrant. The couscous absorbs the dressing beautifully, and the mix of beans, corn, peppers, and herbs adds color and texture. It’s great for potlucks, meal prep, or warm-weather meals because it holds up well and tastes even better after chilling.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup uncooked couscous 1 & 1/4 cups chicken broth 3 tablespoons extra virgin olive oil 2 tablespoons fresh lime juice 1 teaspoon apple cider vinegar 1/2 teaspoon ground cumin 8 green onions, chopped 1 red bell pepper, seeded and chopped 1/4 cup chopped fresh cilantro 1 cup frozen corn kernels, thawed 1 15-oz can black beans, drained salt and pepper to taste
Directions
I bring the chicken broth to a boil in a saucepan, then stir in the couscous. I cover the pot, remove it from the heat, and let it rest for 5 minutes.
In a large bowl, I whisk together the olive oil, lime juice, vinegar, and cumin. I add the green onions, red pepper, cilantro, corn, and black beans, tossing everything to coat in the dressing.
I fluff the couscous with a fork to break up any clumps, then mix it into the bowl with the vegetables and beans. I season the salad with salt and pepper and refrigerate it until I’m ready to serve.
I sometimes add diced avocado just before serving for extra creaminess. If I want extra heat, I mix in chopped jalapeño or a pinch of cayenne pepper. Quinoa or orzo can replace the couscous, and black-eyed peas or kidney beans work well in place of black beans. A sprinkle of feta adds a savory touch.
Storage/Reheating
I store the salad in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as it chills, making it great for meal prep. I stir it before serving to redistribute the dressing. This salad is best enjoyed cold or at room temperature.
FAQs
Can I use water instead of chicken broth?
Yes, I use water and add a bit of salt and olive oil for flavor.
Can I make this ahead?
Absolutely, the salad tastes even better after chilling.
Can I use fresh corn?
Yes, cooked fresh corn adds great sweetness and crunch.
Can I use lemon instead of lime?
Yes, lemon offers a slightly different brightness.
How do I keep couscous from clumping?
I fluff it right after resting and let it cool before mixing.
Can I add protein?
Grilled chicken, shrimp, or tofu make it a full meal.
Is this salad vegan?
I cook the couscous in water instead of broth to keep it vegan.
Can I freeze this salad?
I don’t recommend freezing; the vegetables lose texture.
Can I add other herbs?
Parsley or mint adds a great fresh note.
Is this good for potlucks?
Yes, it travels well and holds up beautifully.
Conclusion
I love how this black bean and couscous salad brings together fresh ingredients, zesty dressing, and satisfying textures. It’s versatile, colorful, and perfect for any occasion—from weekday lunches to gatherings with friends and family.
A bright, refreshing couscous salad tossed with black beans, crisp veggies, and a zesty citrus dressing—perfect as a side dish or a light, flavorful main.
Ingredients
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon apple cider vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
1 (15-oz) can black beans, drained
Salt and pepper, to taste
Instructions
Bring the chicken broth to a boil in a saucepan. Stir in the couscous, cover, remove from heat, and let rest for 5 minutes.
In a large bowl, whisk together olive oil, lime juice, apple cider vinegar, and cumin.
Add green onions, red bell pepper, cilantro, corn, and black beans. Toss well to coat.
Fluff couscous with a fork and break up any clumps.
Add couscous to the bowl and mix thoroughly. Season with salt and pepper to taste.
