Total Time
Prep 20 mins
Cook 0 mins

A spicy leeeeetle salad to serve with a great Mexican meal. Posted for ZWT3. Adapted from a food blog.

Ingredients Nutrition


  1. Cook the couscous per package directions.
  2. Add the cumin, black beans, and chopped vegetables and herbs.
  3. Whisk together the dressing ingredients and pour over couscous.
  4. Toss lightly until well distributed.
Most Helpful

Delicious! We loved this colorful, fresh tasting salad. The fresh vegetables really complimented the couscous very well. I cooked the couscous in chicken broth instead of water for added flavor. Also, I added the cumin to the dressing ingredients for better distribution througout the salad. I added some extra garlic, a pinch of sugar, and salt & pepper to taste to the dressing. I'm looking forward to making this salad during the summer when I can use fresh peppers, tomatoes, chiles and corn from the garden. Thank you for sharing this wonderful is definitely a keeper! *Made for 8th Annual Photo Swap*

Bayhill February 01, 2010

This was very good! Since I wanted more of a dinner than a salad, I sauteed the vegetables in a skillet with cooking spray. I used canned corn and canned tomato and omitted the cilantro. Next time I may add juice from two limes, because I liked the subtle zing. I'm looking forward to reheated leftovers tomorrow!

mandalee65 September 18, 2007

Really nice blend of flavors. I loved the contrast of the soft couscous and the crunchy veggies. Thanks for a winner Caroline Cooks! :)

Acerast June 24, 2007