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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


  • 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


  • 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), 0 cholesterol, 335mg sodium, 41g carbohydrate (3g sugars, 5g fiber), 9g protein.

Reviews for Confetti Couscous Salad

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Relan User ID: 7408186 240898
Reviewed Jan. 2, 2016

"Fantastic recipe! And so simple."

Kimberly Hines User ID: 1929928 147034
Reviewed May. 20, 2014

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

Litz71 User ID: 6196462 108593
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."

Litz71 User ID: 6196462 188848
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."

jensnyder6 User ID: 4041445 191506
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."

asabot User ID: 620927 119574
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!"

astadts User ID: 4844039 173167
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."

Hickster User ID: 45874 211740
Reviewed Aug. 2, 2010

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

jwieneke User ID: 5322804 111320
Reviewed Jul. 29, 2010

"I love this recipe!!!!"

[email protected] User ID: 3913704 177833
Reviewed Jul. 23, 2010

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

corgipants User ID: 5005061 190084
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!"

Lynnette68 User ID: 3100774 111318
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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