I love it when a friend or family member gives me a recipe that I actually love enough to keep in rotation. Big thanks to my friend Kelsey who handed this off to me because Lily loved this so much she actually stopped eating her macaroni & cheese for this healthier option! That left me shocked!
You can find this recipe on food.com and you will find this is a very forgiving dish to prepare. If you don’t have enough cumin…no problem. Want to add more lime juice…go for it. Don’t have red bell pepper…use a jar of roasted peppers you already have in your pantry. You can’t really mess this up unless you make the couscous too mushy.
There is a Mexican flare to this dish so you can pair it with tacos or flank steak. Even with the cumin and beans you can still serve it up with some fried chicken…or maybe it’s just me & the fact that I will eat this with practically anything! While my in-laws were visiting I served it with steak kabobs.
Want to make this completely vegetarian? Just sub the chicken stock for a vegetable version! Add feta or black olives or cucumbers. If you want to give it more flavor add more cumin or limejuice. My advice is to make the recipe first and taste it. You can always add more of the dressing. Again this is a very forgiving salad!
Black Bean & Couscous Salad
1 cup couscous, uncooked (I purchased Rice Select that takes 5 minutes)
1 ¼ cups chicken broth (use vegetable for vegetarians!)
2 (15 oz.) cans black beans, well drained (try and get the low-sodium kind)
1 red bell pepper, chopped
8 green onions, chopped
1 cup frozen yellow or white corn kernels, thawed
¼ cup fresh cilantro, chopped
3 tbsps extra virgin olive oil (I use the light version)
2 tbsps lime juice
1 tsp red wine vinegar
½ tsp ground cumin
salt and pepper
- Bring chicken broth to a boil and add the couscous. Stir, cover, remove from heat and let it stand for 5 minutes.
- In a large bowl mix the beans, red pepper, corn (make sure they are thawed), green onions and cilantro.
- In a small bowl whisk together the oil, lime juice, red vinegar and cumin.
- Pour dressing over bean mixture and toss to coat.
- To fluff the couscous take a fork and rake over it to break it up. Once it is fluffed mix it in with the bean mixture.
You can serve this warm or cold. My suggestion if eating this cold would be to take this out of the refrigerator and have it come to room temperature to get the most flavor.