3/19/12

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.






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Southwest Couscous Salad & Dip
Couscous is a small, light & fluffy pasta that when mixed with diced tomatoes, black beans, ripe avocados, sweet corn and tossed with a lime-infused vinaigrette, it makes a refreshing salad that can do double duty as a tortilla chip dip.
Ingredients
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 6 Tablespoons extra virgin olive oil
  • 4 Tablespoons fresh lime juice (1 lime)
  • 2 teaspoons red wine vinegar
  • 1 teaspoon ground cumin
  • 4 green onions, finely diced
  • 1 Roma tomato, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 cup frozen corn kernels, thawed
  • 1 (15 oz) can black beans, rinsed and drained well
  • 1 avocado, peeled and diced
  • salt & pepper to taste
Instructions
1. Bring chicken broth to a boil in a 2 quart or larger saucepan and stir in the couscous. Cover the pot and remove it from heat. Let stand for 5 minutes.2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, tomato, cilantro, corn, drained beans and avocado. Toss to coat.3. Fluff the couscous well with a fork, breaking up any chunks. Add the couscous to the bowl with vegetables and mix well. Season with salt and pepper to taste.4. Cover and put in the fridge for at least 4 hours or longer. Flavors blend better after a day in the fridge.Serve alone or with a large bowl of tortilla chips.
Details
Prep time: Cook time: Total time: Yield: 4 cups
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