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Tex Mex Couscous Salad


  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

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.


Ingredients

Scale

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:

  • 1341 mL can corn
  • 1398 mL can black beans
  • 1398 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 jalapeno pepper (more if you wish)
  • salt and pepper, to taste

Instructions

  1. In a small saucepan, bring the couscous and broth to a low boil. Remove from heat, cover and let sit for 5 minutes.
  2. After the couscous has sat, fluff with a fork.  Cover and set aside.
  3. Now make the dressing. Combine all of the dressing ingredients and mix well.  Set aside.
  4. In a large salad bowl combine the corn, black beans, chickpeas, onions, peppers, tomatoes, cilantro, and jalapeno.
  5. Stir in the dressing.
  6. Add the cooked couscous and mix.
  7. Season with salt and pepper, to taste.
  8. Cover, and let the salad rest for at least 30 minutes in the fridge before serving.
  • Category: Salad

Keywords: couscous, couscous salad