Description
A vibrant and nutritious salad packed with flavors from couscous, beans, and fresh vegetables, perfect as a side or main dish.
Ingredients
Scale
- 1 cup couscous
- 1 cup vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen (thawed)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the Couscous: In a medium pot, bring the vegetable broth or water to a boil. Stir in the couscous. Cover the pot, remove it from heat, and let it stand for about 5 minutes. After 5 minutes, fluff the couscous with a fork and set aside to cool.
- Prep the Ingredients: While the couscous cools, prepare the vegetables. Chop the cherry tomatoes, black beans, corn, red bell pepper, avocado, red onion, and cilantro.
- Mix the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Combine Everything: In a large mixing bowl, combine the cooled couscous with the chopped vegetables and beans. Pour the dressing over the salad and gently toss to combine all the flavors.
- Chill: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the ingredients to meld together.
- Serve: Serve the Southwest Couscous Salad in bowls, garnished with additional cilantro if desired.
Notes
Store in an airtight container in the refrigerator for 3-4 days. Add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg