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Couscous Salad

Vibrant Couscous Salad to Brighten Your Summer Meals

A colorful Couscous Salad bursting with black beans, corn, and fresh veggies, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 4 minutes
Chill Time 30 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southwestern
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can black beans Provides protein and texture; substitute with pinto beans for a different flavor.
  • 1 can corn Adds sweetness and crunch; use fresh corn, when in season, for extra freshness.
  • 1 unit orange bell pepper Offers crunch and sweetness; any color bell pepper can be used.
  • 3 units roma tomatoes Contributes juiciness and freshness; substitute with cherry tomatoes if preferred.
  • 5 units scallions Adds a mild onion flavor and freshness; shallots can be an alternative.
  • 1/2 teaspoon ground cayenne For a mild heat; omit if sensitive to spice.
  • 1/2 teaspoon garlic powder Enhances flavor depth; fresh minced garlic can be used instead for a stronger taste.
  • 1/2 teaspoon table salt Balances flavors; adjust to taste.
  • 2 tablespoons fresh lemon juice Provides acidity and brightness; substitute with lime juice for a different citrus flavor.
  • 1/4 cup olive oil Adds richness and helps emulsify the dressing; can substitute with avocado oil.
  • 1 cup couscous Acts as the base for the salad, providing bulk; quinoa can be used for a gluten-free option.
  • 1 cup vegetable broth or water Cooking liquid for fluffing couscous; chicken broth is a suitable substitute.
  • 1/2 teaspoon table salt Enhances the flavors of the couscous.

Equipment

  • Microwave
  • Mixing Bowl
  • small bowl

Method
 

Salad Preparation
  1. In a microwave-safe bowl, combine 1 cup of couscous with 1 cup of vegetable broth and 1/2 teaspoon of salt. Microwave on high for 3 minutes and 30 seconds.
  2. Once done, carefully remove the bowl and fluff the couscous with a fork. Allow it to cool slightly while you prepare the rest of your vibrant Couscous Salad.
  3. Wash and chop your vegetables. Dice 1 orange bell pepper, slice 5 scallions, and chop 3 roma tomatoes into bite-sized pieces.
  4. Drain and rinse the 15-ounce can of black beans and the 15-ounce can of corn. Set all your colorful ingredients aside in a large mixing bowl.
  5. In a small bowl, whisk together 2 tablespoons of fresh lemon juice, 1/4 cup of olive oil, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ground cayenne. Taste and adjust the seasoning with salt if desired.
  6. Once the couscous has cooled, add it to the large mixing bowl filled with your chopped vegetables, black beans, and corn.
  7. Drizzle the dressing over everything, then gently toss the mixture until all ingredients are perfectly coated and blended.
  8. For the best flavor, let your Couscous Salad chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 9gSugar: 4gVitamin A: 900IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

This salad can be stored in an airtight container for up to 3 days and tastes even better after chilling. Adjust the spice level to your preference.

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