Southwestern Couscous Salad

Southwestern Couscous Salad

Serves 8

A quick, colorful summer side for a barbeque or Cinco de Mayo (add diced jalapeño). It travels well to picnics—and the ingredients travel well to a vacation rental. For a gluten-free version, use cooked quinoa in place of preparing the couscous.

Ingredients: 
  • 1 cup whole wheat couscous
  • 1 cup pepitas (pumpkin seeds)
  • 1/4 cup chopped cilantro leaves
  • 1/4 cup lime juice
  • 3/4 teaspoon chili powder
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 2 tomatoes, finely chopped
  • 1 zucchini, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1 cup fresh corn kernels (from 2 ears corn)
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Method: 

Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes; fluff with a fork. Toss couscous with remaining ingredients in a large bowl.

Nutritional Info: 
Per Serving:170 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 20mg sodium, 31g carbohydrate (7g dietary fiber, 3g sugar), 16g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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