Tex Mex Couscous Salad

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5 from 1 review

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.


Units Scale


  • 1 cup dry couscous
  • 1 1/4 cup chicken broth (or vegetable broth)


  • 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


  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 jalapeño.
  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.