Couscous, Black Bean & Corn Salad
Happy Meatless Monday everyone!!
I made this couscous salad for a bar-b-que we had with the kids yesterday on Mother’s Day. Our first BBQ of the season!
This salad was super easy to make – and easy to improvise with if you’re running short of time and have to use what you have on hand (as pretty much ALWAYS happens to me).
- 1 box – approximately 1 1/3 cups Israeli pearl couscous, uncooked
- 1-3/4 cups vegetable broth
- 1- 15 oz. can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 4 Tablespoons olive oil (3 Tablespoons if using regular couscous)
- 1 teaspoon red wine vinegar
- 2 Tablespoons lime juice – I had only 1 tablespoon of lime juice left, so I picked a Meyer lemon from my tree and squeezed half of it in too
- 1/2 teaspoon cumin
- salt and pepper to taste
- approximately 1 Tablespoon cilantro, chopped – adjust to taste and add more if you LOVE cilantro
I used the Israeli pearl couscous from Trader Joe’s:
But, you can also use “regular” couscous if that’s what you have on hand. If this is the case use, adjust the couscous and broth above as follows:
- 1 cup regular couscous, uncooked
- 1-1/4 cups vegetable broth
The “throw-ins” and options:
what I used:
- 1 medium tomato, diced
- 1 cup diced cucumber
- 1/4 shallot diced (use more if you like)
- dash of chili powder
- 1 green or red bell pepper, diced
- 4 scallions, chopped
- anything that sounds yummy to you – be creative!
1. Prepare Couscous:
For Israeli couscous – prepare according to box – heat 1 Tablespoon of olive oil in a pot on medium high heat. Saute the couscous until browning – approximately 5 minutes. Add boiling vegetable broth to pot and return to a boil. Reduce heat to medium low, cover and simmer approximately 12 minutes.
For regular couscous – Bring vegetable broth to a boil in a medium pot. Add couscous, stir and cover. Turn off heat and leave for 5 minutes.
2. Fluff couscous with a fork very well.
3. Prepare the dressing in a large bowl by whisking together remaining olive oil, vinegar, lime juice and cumin. Add salt and pepper to taste.
4. Add the black beans, corn, and other throw-ins: tomatoes, bell pepper, scallions, cucumber, etc. to the couscous and toss together. (I kept my cucumber on the side as my son-in-law Robert has an allergy to them – in case you’re wondering why you don’t see them in the photo below)
5. Top with the dressing and toss again -adjust seasonings if necessary adding more salt and pepper if desired.
6. Add the cilantro at the end and sprinkle with a dash of chili powder (if desired).
7. Toss again and refrigerate to let the flavors blend.