A quick, colorful summer side for a barbeque or Cinco de Mayo (add diced jalapeño). It travels well to picnics—and the ingredients travel well to a vacation rental. For a gluten-free version, use cooked quinoa in place of preparing the couscous.
Special Diets:
Ingredients
Method
Bring 1 1/2 cups water to a boil in a medium saucepan.
Stir in couscous, cover and remove from heat.
Let stand 5 minutes; fluff with a fork and transfer to a large bowl.
Add pepitas, cilantro, lime juice, chili powder, black beans, tomatoes, zucchini, pepper, corn and salt, and toss to combine.
Nutritional Info
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.