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Confetti Couscous Salad Recipe

Confetti Couscous Salad Recipe

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. YIELD:6 servings

Ingredients

  • 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
  • DRESSING:
  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Confetti Couscous Salad

Sort By :
MY REVIEW
Relan
Reviewed Jan. 2, 2016

"Fantastic recipe! And so simple."

MY REVIEW
Kimberly Hines
Reviewed May. 20, 2014

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

MY REVIEW
Litz71
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."

MY REVIEW
Litz71
Reviewed Dec. 19, 2012

"Havent tried it yet..made it to go with dinner tonight....so 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."

MY REVIEW
jensnyder6
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."

MY REVIEW
asabot
Reviewed Sep. 7, 2010

"This recipe is good, but I think I prefer the Summer Garden Couscous Salad over it. I bet the two recipes could be combined for a really great salad!"

MY REVIEW
astadts
Reviewed Aug. 12, 2010

"This was a wonderful side! I loved the great textures and the cilantro added a fresh, cool flavor that made it hard to pass up."

MY REVIEW
Hickster
Reviewed Aug. 2, 2010

"This is a good one. I'll definitely make it again."

MY REVIEW
jwieneke
Reviewed Jul. 29, 2010

"I love this recipe!!!!"

MY REVIEW
hmillay@yahoo.com
Reviewed Jul. 23, 2010

"Very tasty. We tossed in some feta and had this as a vegetarian meal. Leftovers were great the next day."

MY REVIEW
corgipants
Reviewed Jul. 1, 2010

"I made this with quinoa instead of couscous and it was terrific! I used fresh corn (boiled for a few minutes and then stripped from the cob). I thought there would not be enough dressing to go around but the whole dish was nicely flavored so it must not take very much!"

MY REVIEW
Lynnette68
Reviewed Jun. 4, 2010

"My husband & I liked this salad, but I would prefer more dressing and will probably double it the next time I make this."

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