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!
- 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
- In a medium-sized saucepan, bring the vegetable stock (or water) to a boil.
- Add the couscous, cover, reduce heat to simmer for about 10 minutes, or until the liquid is fully absorbed.
- Remove the cooked couscous to a small wire mesh colander and rinse with cold water to cool.
- Place the drained couscous into a large bowl.
- Add all of the other ingredients and stir to combine.
- Cover and refrigerate to chill.
- Serve cold.