Foods | Cooking
Hints & Tips
This wonderful Couscous Salad recipe was shared with me by Veronica Dhanens of Battle Ground, WA.
More of Linda's wonderful
Salad and Salad Dressing Recipes and
Fresh, Dried, & Canned Bean Recipes.
Black Bean and Couscous Santa Fe Style Recipe
Salad and Salad Dressing,
Sweet Bell Peppers,
Yields: 6 to 8 servings
Prep time: 20 min
2 1/4 cups water
1 (10-counce) box (1 1/2 cups) uncooked couscous
3 tablespoons extra-virgin
2 tablespoons fresh-squeezed
lime juice or
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1 cup chopped
onions, including some of the green tops (about 8 onions)
1 medium red, green, yellow, or orange bell pepper, seeded and chopped (about 1 14 cups)*
1/4 cup chopped fresh
cilantro or parsley
1 cup frozen
2 (15-ounce) cans black beans, rinsed and drained
Salt and pepper to taste
* Mixing different colors of pepper make for a prettier presentation.
In a large saucepan, bring water to a boil; stir in couscous. Remove from heat and let stand, covered, for 5 minutes. Using a
colander, rinse the couscous well with cold water, fluffing thoroughly with a fork to break up any chunks; set aside.
In a large bowl, combine the olive oil, lime or lemon juice, vinegar, and cumin. Add green onions and bell
pepper and cilantro or parsley; stir to combine.
Pour the frozen corn into a colander and rise
in cold water to soften slightly. Drain well and add to the bowl. Stir to mix
the vegetables and the dressing mixture. Add drained black beans to the bowl.
Add the prepared couscous, stirring to mix the couscous and vegetables and to
coat with the dressing. Season with salt and pepper to taste.
Either serve at once or refrigerate until ready to serve.
Makes 6 to 8 servings.