South of the Border Couscous Salad (Vegan)

READY IN: 40mins
Recipe by Annisette

This is a one-dish-meal: a couscous-based salad with black beans and corn, seasoned with cumin, cilantro, and lime for a Tex-Mex flair. Jalapenos are optional. Times are approximate.

Top Review by Aunt Cookie

Very good. I used kidney beans instead of black beans (I just didn't have any) and vidalias instead of red onion. Also, I didn't use the jalapenos; my garlic oil is really spicy, so this had a good amount of heat. I added a small tomato, seeded and diced, but this salad would be equally as nice without it. I'll be making this salad often in the summer. Thanks for sharing!

Ingredients Nutrition

Directions

  1. In medium saucepan, combine water, cumin, and salt. Bring to boil.
  2. Add in couscous. Stir. Return to a boil. Remove from heat, cover, and allow to stand for 5-10 minutes, or until liquid is absorbed.
  3. Transfer to medium bowl. Fluff with fork and allow to cool to room temperature.
  4. Fold into the couscous: the beans, corn, onion, cilantro, and jalapeno (if using).
  5. Add in the lime juice and oil. Test for seasoning, adding salt, pepper, and additional lime juice as desired.

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