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


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1 box
green onion, chopped small
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


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