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!

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Southwest Couscous Salad
1 cup uncooked couscous
    1 1/4 c. chicken broth
    6 T. extra virgin olive oil
    4 T. fresh lime juice (1 lime)
    2 t. red wine vinegar
    1 t. ground cumin
    4 green onions, chopped
    1 roma tomato, diced
    1/4 cup chopped fresh cilantro
    1 cup frozen corn kernels, thawed
    1 (15 ounce) cans black beans, rinsed & drained really well
1 avacado, peeled and diced
    salt and pepper to taste

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
    In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, tomato, cilantro, corn, beans, and avacado. Toss to coat.
    Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste.
Cover and put in the fridge for 4 hours or more. Flavors blend better after a day in fridge. Serve with tortilla chips.

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