Black Bean Cous-Cous Salad

Total Time
2hrs 50mins
Prep 20 mins
Cook 2 hrs 30 mins

QETH .... a quick, easy, tasty and healthy middle eastern dish. NOTE: I agree with reviewers that this salad needs to be kicked-up-a notch, so I've made some revisions as of 7/1/09.

Ingredients Nutrition

Directions

  1. Bring chicken broth to boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from the heat. Let stand 5 minutes.
  2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
  3. Add green onions, red pepper, cilantro, corn, optional tomatoes and beans; toss to coat.
  4. Fluff the couscous well, breaking up any chunks.
  5. Add to the bowl with the vegetables and mix well.
  6. Season with salt and pepper to taste and sprinkle feta cheese on top.
  7. Serve at once or refrigerate until ready to serve.
Most Helpful

I have made this recipe so many times I can't even count. It is so simple, delicious, refreshing, and SO healthy! I usually throw in ingredients that I have on hand, but the original recipe is my absolute favorite. Cilantro, red onions, cumin, corn, black beans.... mmm it is so tasty! Thank you for sharing!

mononica620 November 04, 2013

This makes a fantastic side dish! I've also ate it alone for lunch and it's very filling!

mMadness97 November 13, 2011

I made this exactly as posted, but was a little confused on the amount of black beans, so I ended up using just one 16-oz. can. That seemed to be the right amount. I used tricolor couscous and ended up with a very colorful salad. I also added the tomato, jalapeno and feta. This made a nice lunch, and I'm sure I will be making this again. It would also be a good side dish at your next barbecue. Made for ZWT6.

JackieOhNo! June 18, 2010