This recipe for Summery Southwest Couscous Salad is loaded with garden-fresh vegetables and herbs, as well as black beans and pepitas (toasted pumpkin seeds). It’s an incredibly easy salad that works beautifully as a meatless meal, or as a side dish.
I love taking recipe favorites of ours and reworking them based on what I have on-hand. This recipe is a perfect example of that notion. I have a recipe for a Southwest Couscous Salad I’ve published before, but this version uses all garden-fresh vegetables.
The recipe has ripe tomatoes, green onions, fresh corn, red bell pepper, black beans, toasted pumpkin seeds, fresh cilantro, lime juice and some ground cumin and coriander. The couscous I used is pearl (or Israeli) couscous and it cooks in about 10 minutes.
You cannot get a faster-to-the-table salad that is so full of great nutrition. And it’s colorful, delicious, filling, and is even better the next day.
Make this! You really must!
- 1 cup Pearl (aka Israeli) Couscous cooked according to package instructions, then rinsed with cold water
- 1 -15 ounce can black beans, drained and rinsed
- 1 cup diced fresh tomatoes
- 1 cup diced red bell pepper
- 1 cup fresh corn kernels
- 1 cup toasted pumpkin seeds (pepitas)
- ½ cup chopped green onion
- ¼ cup chopped fresh cilantro leaves
- ¼ cup fresh lime juice
- 1 tablespoon red wine vinegar
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Place couscous and the remaining ingredients into a large bowl and toss to combine.
- Serve either cold or at room temperature.