Southwest Couscous Salad
User Reviews
5
Southwest Couscous Salad
Description
This salad starts with Near East roasted garlic and olive oil couscous cooked in vegetable or chicken broth and olive oil, producing a fragrant and tender grain base. The couscous is fluffed and cooled before combining with fresh and canned vegetables including corn kernels, black beans, red bell pepper, cucumber, and cherry tomatoes, adding a mix of sweet, earthy, and crisp textures.
The cilantro lime vinaigrette blends lime juice, minced garlic, honey, ground cumin, salt, pepper, olive oil, and chopped cilantro. This zesty and slightly sweet dressing ties the salad ingredients together and adds a refreshing note. The salad can be served immediately but benefits from resting to let flavors meld.
This couscous salad serves well as a picnic dish, potluck contribution, or a light lunch. It can be made ahead and stored refrigerated for up to three days, maintaining freshness and flavor. The corn ingredient is flexible: fresh, frozen, or canned corn can all be used according to availability and preference.
Ingredients
For the Cilantro Lime Vinaigrette
- 1/4 cup lime juice freshly squeezed
- 1 garlic clove, minced
- 1 honey teaspoon
- 1/2 teaspoon cumin ground
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 1/4 cup olive oil
- 2 tablespoons cilantro chopped
For The Couscous Salad
- 1 box couscous Near East® brand, roasted garlic & olive oil flavor
- 1 1/4 cup vegetable broth or chicken broth
- 2 tablespoons olive oil
- 1 cup corn kernels see notes
- 1 red bell pepper small, diced
- 1 (15-ounces) black beans canned, rinsed and drained
- 1 cup cucumber diced
- 1 cup cherry tomato or grape tomato, halved or quartered
Instructions
- In a medium saucepan, combine the broth, olive oil and the contents of Near East Couscous Roasted Garlic & Olive spice sack. Bring to a boil and stir in the couscous. Cover, remove from the stove and let it sit for 5 minutes. After this time, simply fluff the couscous with a fork and allow to cool.
- In a small bowl, whisk together the lime juice, garlic, honey, cumin, salt, black pepper, olive oil and cilantro until well combined. (see notes)
- Combine the couscous, corn, bell peppers, black beans, cucumbers and tomatoes in a large bowl.
- Pour the vinaigrette over the couscous salad and stir to combine. Serve.
Notes
- Fresh, frozen (thawed), or canned corn kernels all work well in this salad.
- The vinaigrette ingredients can be combined in a jar and shaken to mix thoroughly.
- Allow the salad to rest 15 to 30 minutes before serving to let flavors meld.
- Store leftovers in a sealed container in the refrigerator for 2 to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 542mg | 23% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 884IU | 18% |
| Vitamin C | 35mg | 39% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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