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).


The essentials:

  • 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:

Trader Joe's Israeli Couscous

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

other options:

  • 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.

couscous salad




2 Comments on Couscous, Black Bean & Corn Salad

    • oh me too!! I was there buying more last night and I did buy that mix to try too…thanks for the tip!!

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