Confetti Couscous Salad Recipe
Confetti Couscous Salad Recipe photo by Taste of Home

Confetti Couscous Salad Recipe

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Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel — Cohocton, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 cup reduced-sodium chicken broth
  • 1 cup uncooked couscous
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup frozen corn, thawed
  • 1 medium sweet red pepper, chopped
  • 6 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons plus 1 teaspoon olive oil
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pine nuts, optional

Nutritional Facts

3/4 cup: 245 calories, 6g fat (1g saturated fat), 0mg cholesterol, 335mg sodium, 41g carbohydrate (3g sugars, 5g fiber), 9g protein


  1. In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.
  2. Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired. Yield: 6 servings.
Originally published as Confetti Couscous Salad in Healthy Cooking June/July 2010, p16

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Reviewed Jan. 2, 2016

"Fantastic recipe! And so simple."

Reviewed May. 20, 2014

"So yummy. I added 1/3 cup feta which made it just perfect."

Reviewed Dec. 19, 2012

"Im sorry I only rated it a two stars, its worth five!! Oh my! It was a instant hit with the family. Im making cookbooks for my kids, and both requested a copy of this for their cookbooks."

Reviewed Dec. 19, 2012

"Havent tried it yet..made it to go with dinner I will be rating it after. I didnt realize it called for black beans I used white kidney beans. My 15 year old asked what I had made because it smelled so good."

Reviewed Sep. 13, 2010

"Recipe is great. Tastes wonderful warm or cold. I needed to add extra lime juice and olive oil to prevent drying out."

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