Southwestern Couscous Salad
Serves 8
Time 20 min
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
- 1 cup whole wheat couscous
- 1 cup pepitas (hulled pumpkin seeds)
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup lime juice
- 3/4 teaspoon chili powder
- 1 (15.0-ounce) can no-salt-added black beans, rinsed and drained
- 2 tomatoes, finely chopped
- 1 zucchini, finely chopped
- 1 red bell pepper, chopped
- 1 cup fresh corn kernels (from 2 ears corn)
- 1/4 teaspoon fine sea salt
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:
Per serving: 170 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 20mg sodium, 31g carbohydrates (7g dietary fiber, 3g sugar), 16g 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.
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Ingredients
- 1 cup whole wheat couscous
- 1 cup pepitas (hulled pumpkin seeds)
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup lime juice
- 3/4 teaspoon chili powder
- 1 (15.0-ounce) can no-salt-added black beans, rinsed and drained
- 2 tomatoes, finely chopped
- 1 zucchini, finely chopped
- 1 red bell pepper, chopped
- 1 cup fresh corn kernels (from 2 ears corn)
- 1/4 teaspoon fine sea salt