6 Southwest Couscous Salad & Dip

Couscous, a light and fluffy pasta, is mixed in with tomatoes, black beans, soft, ripe avacados, sweet corn, and tossed in a lime ~ cumin infused vinaigrette.  Tastes even better the next day with all the flavors married together, creating a burst of flavors in each bite. 

I saw this salad at a potluck and it was gone in a hurry ~ I mean, people crowded around this large bowl and kept scooping spoonfuls onto their plates.  Tortilla chips were served along with the salad, creating a fun way to enjoy eating it.

Couscous, a funny name, is a semolina pasta ~ it is SO easy to cook.  Bring some chicken stock to a boil, throw in the couscous, cover and remove from the stove for five minutes.

Fluff it up with a fork and it's ready to go!

The dressing is also very easy to whip up.  Olive oil, lime juice, red wine vinegar, and powdered cumin are blended together.

Then add a very well rinsed and drained can of black beans and some frozen corn.  The roasted corn I froze over the summer added a wonderful smokey flavor.

There is minimal chopping: a Roma tomato, green onions, avacado and fresh cilantro.

Toss in the couscous, put in the fridge for a few hours and you are good to go!

Southwest Couscous Salad
(4x6 recipe download)     (full page printable recipe)

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