The Best Couscous Salad


Hannah Wolfram


1 cup uncooked couscous
1.25 cups vegetable broth or water
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
1 (14 ounce) can black beans, drained
pepper to taste


1. Bring broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with pepper to taste and serve at once or refrigerate until ready to serve.

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