Black Bean and Couscous Salad

Total Time
35mins
Prep 30 mins
Cook 5 mins

I found this one on allrecipes and tweaked it a bit. It's a wonderful salad for a cookout or potluck, and leftovers keep well (it makes quite a large batch). Don't let the long ingredient list scare you off, it's actually very simple to make. For any ingredients with a range of amounts, the least amount is what I like to use, the greatest amount is what the original recipe calls for. This is a vegan-friendly recipe if veggie broth is substituted for chicken broth.

Ingredients Nutrition

Directions

  1. Bring broth to a boil in a 2-quart or larger saucepan and stir in the couscous.
  2. Cover and remove from heat.
  3. Allow to stand for 5 minutes.
  4. In a large bowl, whisk together the olive oil, lime juice, vinegar, cumin, and Goya seasoning (if using).
  5. Add green onions, carrot, red and jalapeno peppers, corn, cilantro, and beans.
  6. Toss to coat.
  7. Fluff the couscous with a fork.
  8. Add to the veggie mixture, and mix well.
  9. Season to taste with salt and pepper.
  10. Can be served immediately, or may be chilled first.
  11. For vegetarians use the vegetable broth.
Most Helpful

4 5

Every one in my family gave this either 4 or 5 stars! Something we all like is a rare find. Something we all like that is also quick and easy to make? Well, that never happens!! We WILL be making this again, I couldn't leave it alone!

4 5

I took this to a BBQ on a hot day, and was really happy to have a salad with no mayo to spoil in the heat! I loved everything that was in it, but would have liked a bit more dressing to spread the flavor over the veggies and pasta. Also, I added about a teaspoon of salt before serving. Made for ZWT8.

4 5

Made exactly as written and was very pleased with the final result. I also felt very healthy eating it (with no guilt)! Made for ZWT5.