Confetti Couscous Salad

Name: Confetti Couscous Salad
Prep time: 25 min
Cook time: 5 min
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

Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel — Cohocton, New York

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

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.
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.

Nutrition Facts

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

Reviews

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Average Rating:

Relan

Jan 2, 2016

Fantastic recipe! And so simple.
Kimberly Hines

May 20, 2014

So yummy. I added 1/3 cup feta which made it just perfect.
Litz71

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.
Litz71

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.
jensnyder6

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.
asabot

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!
astadts

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.
Hickster

Aug 2, 2010

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

Jul 29, 2010

I love this recipe!!!!
hmillay

Jul 23, 2010

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