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Confetti Couscous

This salad is perfect for a summer dinner, served over a bed of radicchio or watercress. Garnish the salad with sliced avocados and cherry tomatoesor dice a half cup of each and toss right in.

Ingredients: 

Ingredients: 

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½ cup diced yellow bell pepper (optional)
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¼ cup finely chopped fresh cilantro
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1 small jalapeno pepper, seeded and diced
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2 Tbs. olive oil
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3 to 4 Tbs. fresh lime juice (2 limes)
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½ cup diced red bell pepper (optional)
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1 tsp. salt
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½ tsp. ground cumin
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1 cup uncooked couscous
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15-oz. can black beans, rinsed and drained, or 1 ¾ cups cooked black beans
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1 cup cooked fresh (about 2 ears) or thawed frozen corn
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½ cup diced red onion

Instructions: 

  1. In medium saucepan, combine salt, cumin and 1 1/2 cups water. Bring to a boil over high heat. Add couscous, stir and return to a boil. Reduce heat to low and simmer 2 minutes. Remove from heat and fluff with fork. Let stand 5 minutes. Fluff again.
  2. Add beans, corn, onion, bell peppers if using, cilantro and jalapeno. Stir in oil and enough lime juice to give salad a puckery edge. Serve warm or at room temperature.

Nutrition Information: 

Calories: 
300
Protein: 
11 g
Total Fat: 
5 g
Saturated Fat: 
1 g
Carbohydrates: 
52 g
Cholesterol: 
mg
Sodium: 
368 mg
Fiber: 
7 g
Sugar: 
g
Yield: 
6 servings

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