Description
This vibrant Southwest Couscous Salad is a flavorful, easy-to-make dish featuring black beans, corn, fresh vegetables, and fluffy couscous, all tossed in a zesty lemon and olive oil dressing with a hint of cayenne for a mild kick. Perfect as a light lunch, dinner, or a side dish, it combines wholesome ingredients to deliver a satisfying and nutritious meal.
Ingredients
Salad Ingredients
- 15-ounce can black beans, drained
- 15-ounce can corn, drained
- 1 orange bell pepper, diced
- 3 roma tomatoes, diced
- 5 scallions, finely sliced
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
Couscous
- 1 cup couscous (preferably whole durum wheat)
- 1 cup vegetable broth or water
- 1/2 teaspoon table salt
Instructions
- Cook Couscous: In a microwave-safe bowl, combine 1 cup couscous, 1 cup vegetable broth or water, and 1/2 teaspoon salt. Microwave on high for 3 minutes and 30 seconds. Alternatively, cook couscous on the stovetop by letting it sit in boiling water for about 5 minutes, then fluff with a fork to prevent clumping. Set aside to cool slightly.
- Combine Salad Ingredients: In a large mixing bowl, add the drained black beans, corn, diced orange bell pepper, diced roma tomatoes, and sliced scallions. Sprinkle in the ground cayenne, garlic powder, and 1/2 teaspoon salt. Pour in 2 tablespoons fresh lemon juice and 1/4 cup olive oil.
- Mix Salad: Add the cooled couscous to the bowl with the other ingredients. Stir all ingredients thoroughly until well combined and evenly mixed.
- Serve: Serve immediately or refrigerate covered for up to 3 days. If stored, stir and drizzle additional olive oil before serving to loosen the couscous if it clumps together. Enjoy as a light meal or a side dish alongside grilled fish or poultry.
Notes
- Cayenne: The cayenne adds a mild heat that’s noticeable but not overpowering; omit if sensitive to spice.
- Lemon Juice: Approximately the juice of one medium lemon is used for freshness and acidity.
- Couscous: Whole durum wheat couscous is preferred for a nuttier flavor and added nutrition.
- Cooking Couscous: Microwaving is a quick and convenient method, but stovetop cooking according to package instructions is equally effective.
- Serving Tips: This salad can be made ahead and refrigerated for up to 3 days; stir well and add a splash of olive oil before serving to refresh texture.
