Southwest Couscous Salad {Meatless Monday}

Southwest Couscous Salad recipe, Couscous salad recipe, Southwest Pearl couscous salad recipe, Southwest Israeli Couscous Salad recipe, Couscous salad with Southwest Flavors recipe

Southwest Couscous Salad

Couscous salad with the flavours of the Southwest? Why not? This Southwest Couscous Salad is fiesta in a bowl; it’s filled with delicious, nutritious, lively flavour!  It’s just the ticket for hot summer weather, and for Meatless Monday.  

I had every intention of making a loaded rice dish, when someone in a cooking group I’m in mentioned making a couscous salad. Hers was nothing like this one, but it’s where I got the idea.

As I’ve told you all before, Mr. Saucy claims to not like couscous so I call it “round pasta” in order for him to be willing to eat it (to be fair, I think it’s a textural issue for him with traditional couscous). Since I use Israeli, or Pearl, couscous now it really does seem more pasta-ish. If you think of this as a Southwest flavoured pasta salad, it doesn’t sound as odd a combination.


During the summer months, when it is so hot and humid where we live, I try really hard to not heat up the house using the oven or cook-top. This salad is great for that, since the only heat required is to cook the couscous…which is accomplished in mere minutes.

Also, as a side note, lately I have been buying the mini snacking peppers in a bag. They are a combination of small yellow, orange and red peppers that really are perfect for snacking; they also make it easy and inexpensive to have multi-coloured peppers on hand to make your cooking more vibrant in colour. As another benefit, there is much less waste than cutting into a whole large pepper to only use a small amount. Look for them in your local grocery store produce section.

When I put this salad together, honestly…I could not stop eating it! I chose a smaller bowl than what it took to hold the entire recipe just so I could eat some of it as I took the photo for this post. Then, after I covered it and put it in the refrigerator to chill, I kept going back all. day. long. nibbling on more and more of it. It is really refreshing, simple to make, packed with flavour and beautiful to behold!

It’s a super meatless meal in a bowl, or a salad for anytime. I hope you’ll try it!

P~

5.0 from 2 reviews
Southwest Couscous Salad {Meatless Monday}
 
Pearl couscous along with black beans, corn, tomatoes with green chilies, red onion, peppers, and cilantro make for a refreshing summer salad that is great as a meal or a side dish.
Author:
Recipe type: Salad, Side Dish, Entree
Ingredients
  • 1¼ cup vegetable stock (or water)
  • 1 cup Pearl (or Israeli) couscous
  • 1 can black beans, drained and rinsed
  • 1 can tomatoes with green chilies (like Rotel brand), drained
  • 1 cup corn (frozen, canned or fresh from the cob)
  • ½ cup bell peppers, diced (I used yellow and orange)
  • 4 tablespoons fresh cilantro, chopped
  • 3 tablespoons red onion, diced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • optional: 1 tablespoon chipotle in adobo (I like the heat of this, but if you don't like hot, omit this optional ingredient)
  • salt and ground black pepper, to taste
Instructions
  1. In a medium-sized saucepan, bring the vegetable stock (or water) to a boil.
  2. Add the couscous, cover, reduce heat to simmer for about 10 minutes, or until the liquid is fully absorbed.
  3. Remove the cooked couscous to a small wire mesh colander and rinse with cold water to cool.
  4. Place the drained couscous into a large bowl.
  5. Add all of the other ingredients and stir to combine.
  6. Cover and refrigerate to chill.
  7. Serve cold.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Meatless Monday, Salads, Side Dishes. Bookmark the permalink.

4 Responses to Southwest Couscous Salad {Meatless Monday}

  1. hooray for round pasta! 🙂 And I love SW flavors so this is right up my alley!!

  2. Patty says:

    I’m so trying this. I’m putting sriracha in it.

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