Summery Southwest Couscous Salad

Couscous Salad Recipe, Southwest flavors, garden fresh vegetables, herbs

Summery Southwest Couscous Salad

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!

P~

5.0 from 1 reviews
Summery Southwest Couscous Salad
 
Prep time
Cook time
Total time
 
A combination of ripe tomatoes, green onions, fresh corn, red bell pepper, black beans, toasted pumpkin seeds, fresh cilantro, lime juice, ground cumin and coriander fill this Southwest-inspried salad. The couscous I used is pearl (or Israeli) couscous and it cooks in about 10 minutes
Author:
Recipe type: Salad
Cuisine: Southwest
Ingredients
  • 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
Instructions
  1. Place couscous and the remaining ingredients into a large bowl and toss to combine.
  2. Serve either cold or at room temperature.

 

 

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 Beans, Entrée, Meatless Monday, Salads. Bookmark the permalink.

4 Responses to Summery Southwest Couscous Salad

  1. I love the addition of pepitas, well done! 🙂 This looks amazing, as always!!

  2. Lucy says:

    Cook it how? In a pot, med. heat for 10 min? In the oven 325 on cookie sheet 10 min?
    I missed cooking instructions – unless of course the ‘cooking time 10 min refers to tossing it together.

    • If you’ll notice the ingredients list, Lisa, it says to cook the couscous according to package instructions. Since many brands of couscous vary in cooking times, I thought that would be more accurate instructions.

      Thanks for commenting. P~

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