Prep 15 mins
Cook 4 hrs
This recipe is from Good Times at Green Lake, Recipes for Seattle's Favorite Park. I received this cookbook from Ginny P. in the first food swap. It is a very refreshing salad and is good for summer or winter. Cook time includes time in the fridge.
- 1 1⁄4 cups cold water
- 1⁄4 teaspoon salt
- 1 cup quick cooking couscous
- 1 (15 ounce) can black beans, rinsed and drained
- 1 red pepper, seeded and cut into 1/4 inch pieces
- 1⁄3 cup sliced green onion
- 1 (2 1/4 ounce) canof sliced black olives, drained
- 1⁄4 cup chopped cilantro
- 1⁄3 cup fresh lemon juice
- 1 teaspoon chili powder
- 2 garlic cloves, finely chopped
- 1⁄2 teaspoon ground cumin
- 5 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄3 cup vegetable oil
- Bring water to a boil in a medium saucepan and add salt.
- Gradually whisk in couscous, cover and remove from heat.
- Let stand for 5-10 minutes, until all the water is absorbed.
- Fluff with fork and transfer to a large bowl.
- Combine all the rest of the couscous ingredients and mix.
- Combine lemon juice, chili powder, ground cumin, garlic, sugar and salt in a small bowl.
- Whisk until the sugar and salt are dissolved.
- Gradually whisk in the oil.
- Pour dressing over couscous and mix.
- Taste and adjust seasoning if desired.
- Cover and chill in the refrigerator for 2-4 hours.
My family loved this salad. I left out the cilantro and cut the sugar in the dressing by half. It is a colorful and flavorful addition to my collection.
Yum! Really tasty salad. This was part of our father's day celebration yesterday, so I did not use couscous; DH doesn't care for it, so I substituted orzo instead, and used green olives instead of black, because that is what I had. The dressing is great; the sugar tames the tanginess of the lemon juice, but there are many flavors going on in there and it really works well. I hope I didn't mess it up by not using couscous; I can't imagine this being any better than it was! Thanks, Shari2!