Tex Mex Couscous Salad
If you’re looking for a simple, delicious and hearty salad or side dish, this Tex Mex Couscous Salad is a great option! Made with fresh vegetables and couscous that are tossed in a flavourful Tex Mex dressing.
Add this Tex Mex Couscous Salad to your summer recipe rotation! It’s so easy and so versatile. And bonus points because it can be made ahead! Enjoy.
Fresh, easy and delicious!
I love salads like this Couscous Salad that are loaded with vegetables and healthy ingredients like beans. And one of the best things about these salads is how versatile they are as far as ingredients go…add your favourite vegetables and beans. You can even add sliced grilled chicken to it and make it a meal!
Perfect for summer barbecues!
This a great recipe for summer dinners. Make it in the morning and it’s ready when dinner time rolls around…it’s a robust salad so you can make it well ahead of time. And it will travel well so it’s perfect for picnics and hikes.
Couscous Salad Recipe Tips:
- Options: Feel free to add your favourite vegetables and beans to this salad. This recipe is very versatile.
- Here are some ideas: peppers, onions, corn, cherry tomatoes, chopped snap peas, chickpeas, black beans, kidney beans, cucumbers, etc…
- How long does this salad last? This salad will last at least 3 days, covered tightly in the fridge. Just give it a good stir before each time you serve it. And an extra squeeze of lime juice will freshen this salad up nicely.
- Make Ahead: This salad could easily be made a day ahead. This makes it a great option for potlucks and backyard barbecues.
- Couscous Make Ahead Tip: If you are having couscous for dinner, just make a little extra and use it to make this salad the next day! It’s a great way to use up leftovers.
Tex Mex Couscous Salad
If you’re looking for a simple, delicious and hearty salad or side dish, this Tex Mex Couscous Salad is a great option! Made with fresh vegetables and couscous that are tossed in a flavourful Tex Mex dressing.
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Salad
Ingredients
Couscous:
- 1 cup dry couscous
- 1 1/4 cup chicken broth (or vegetable broth)
Dressing:
- 3 tbsp extra virgin olive oil
- 3 tbsp lime juice
- 1 tbsp red wine vinegar
- 1/2 tsp cumin
- 1/2 tsp chili powder
Salad Additions:
- 1 (341 mL) can corn
- 1 (398 mL) can black beans
- 1 (398 mL) can chickpeas
- 4 green onions, chopped
- 1 bell pepper, chopped
- 1 cup chopped tomatoes (we used cherry tomatoes)
- 1/4 cup chopped cilantro
- 1 tbsp chopped jalapeño pepper (more if you wish)
- salt and pepper, to taste
Instructions
- In a small saucepan, bring the couscous and broth to a low boil. Remove from heat, cover and let sit for 5 minutes.
- After the couscous has sat, fluff with a fork. Cover and set aside.
- Now make the dressing. Combine all of the dressing ingredients and mix well. Set aside.
- In a large salad bowl combine the corn, black beans, chickpeas, onions, peppers, tomatoes, cilantro, and jalapeño.
- Stir in the dressing.
- Add the cooked couscous and mix.
- Season with salt and pepper, to taste.
- Cover, and let the salad rest for at least 30 minutes in the fridge before serving.
Keywords: couscous, couscous salad
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tex mex couscous salad – Would this recipe work with quinoa?
Hi Beth! Absolutely it would!
This was so good! Will definitely make again. Thanks for sharing the recipe!
★★★★★
I’m so happy you enjoyed it!