Couscous Salad

Couscous Salad Recipe

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Shirley Schoors


So light and just great for summer with any grilled meat. Love the different flavor of this couscous salad, not your regular one.


★★★★★ 1 vote

8 to 10
30 Min
5 Min
Stove Top


  • 1 box
  • 8
    green onion, chopped small
  • 1
    red bell pepper, chopped small
  • 1/4 c
    cilantro, fresh chopped
  • 1-8 oz can(s)
    corn, drained
  • 1-16 oz can(s)
    black beans, drained and rinsed
  • 3 Tbsp
    lime juice
  • 4 Tbsp
    olive oil, i prefer extra virgin
  • 1 1/2 tsp
    red wine vinegar
  • 1/2 - 3/4 tsp
    ground cumin

How to Make Couscous Salad


  1. Cook couscous according to box directions. If you would like it can be cooked in chicken broth, but would not be vegan them.
  2. While couscous is cooking, mix together in small bowl the dressing ingredients, lime juice, olive oil, red wine vinegar and cumin. Set aside
  3. After couscous is cooked, fluff with fork, then add the rest of ingredients. Stir in dressing and then place in refrigerator to chill.
  4. When ready to serve, stir, taste and adjust seasoning if needed.

Printable Recipe Card

About Couscous Salad

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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