Description
A fun and colorful salad that combines fresh vegetables with hearty couscous, perfect as a salad, side dish, or dip.
Ingredients
Scale
- 3/4 cup dry big pearl (Israel) couscous
- 1/3 cup vegetable oil (or olive oil)
- 2 lemons, juiced (about 2 tablespoons)
- 2 tablespoons apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1 red bell pepper, finely diced
- 1 small jalapeno pepper, finely diced
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 4 scallions, diced
- 1 cup halved cherry tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained and rinsed
Instructions
- Add couscous to salted boiling water and cook al dente according to package directions. After cooking, drain and rinse the couscous under cold water.
- In a measuring cup or bowl, whisk together the vegetable oil, lemon juice, apple cider vinegar, minced garlic, salt, pepper, and chili powder.
- In a large mixing bowl, combine the cooked couscous, red bell pepper, jalapeno, red onion, celery, scallions, cherry tomatoes, black beans, and corn. Pour the dressing over and gently toss to coat.
- Serve as a salad, side dish, or dip with tortilla chips.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Stir before serving as the dressing may settle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg