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Southwestern Couscous Salad

Serves 8
Time 20 min
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 (hulled pumpkin seeds)
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup lime juice
  • 3/4 teaspoon chili powder
  • 1 (15.0-ounce) can no-salt-added black beans, rinsed and drained
  • 2 tomatoes, finely chopped
  • 1 zucchini, finely chopped
  • 1 red bell pepper, chopped
  • 1 cup fresh corn kernels (from 2 ears corn)
  • 1/4 teaspoon fine sea salt
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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 and transfer to a large bowl. 

Add pepitas, cilantro, lime juice, chili powder, black beans, tomatoes, zucchini, pepper, corn and salt, and toss to combine.

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.
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  • 1 cup whole wheat couscous
  • 1 cup pepitas (hulled pumpkin seeds)
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup lime juice
  • 3/4 teaspoon chili powder
  • 1 (15.0-ounce) can no-salt-added black beans, rinsed and drained
  • 2 tomatoes, finely chopped
  • 1 zucchini, finely chopped
  • 1 red bell pepper, chopped
  • 1 cup fresh corn kernels (from 2 ears corn)
  • 1/4 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.