Description
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.
- Refrigerate until ready to serve.
Notes
Add diced avocado before serving for creaminess.
Include jalapeño or cayenne for heat.
Quinoa or orzo can substitute for couscous.
Feta cheese adds a savory element.
Best enjoyed chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop / No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
