2 Springtime Southwest Couscous Salad

Spring time is just around the corner!

It's time to pull myself out of hibernation, go outside, feel the warm breezes and smell the fragrant flowers!

What foods make you think of spring?

Fresh veggies?  Sunny citrus fruits?   Bright, crisp colors?

If you said, "Yes," to all three, you are in luck!

I have a light and refreshing couscous salad that will tingle your taste buds and make your mouth happy!

Couscous, a light, and fluffy miniature pasta, is mixed in with my favorite springtime flavors: ripe tomatoes, black beans, sweet roasted corn, and tossed in a lime - cumin infused vinaigrette and topped with creamy diced avocados.

This recipe comes together quickly, easily, and tastes even better the next day, when the flavors have had the opportunity to mingle, creating a burst of flavors in each bite. 

Once you make this, you will find that even more of your favorite spring time foods will go well with this recipe.  Think of roasted red peppers, garlic, black olives, feta cheese ... and if you like "heat,"  try some jalapeno peppers.

You know what else will make you feel springtime good?

When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, between now and 4/15/12, Frigidaire will donate $1 to Save the Children's U.S. programsPlus, you'll be entered for a chance to win the new Frigidaire Range with Symmetry™Double Ovens - featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.  No purchase or donation necessary to enter or win.  This post was sponsored by Frigidaire.

How cool is that?

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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 avocado, 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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