Southwest Couscous Salad
Prep: 15 minutes Cook: 2 minutes to boil water
This has become one of the favorite salads served at the McDougall Program. This is easy to vary each time you serve it by changing a few of the ingredients. Try using a fire-roasted salsa for a delicious smoky flavor.
- 2 cups water
- 1 3/4 cups uncooked couscous
- 15 ounce can black beans, drained and rinsed
- 15 ounce can red beans, drained and rinsed
- 2 cups frozen corn kernels, thawed
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 tomato, chopped
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped (optional)
- 3/4 - 1 cup fresh salsa
Bring the water to a boil in a medium pan. Add the couscous, stir, turn off heat, cover and let rest for 10 minutes.
Meanwhile, chop the vegetables and combine them in a large bowl. Add the beans and corn. Add the soaked couscous and salsa. Toss to mix. Serve warm or cold.
Hint: Use any combination of beans or use all one kind. Vary the kinds of bell peppers used. This is especially good in the late summer when fresh tomatoes and peppers are found in abundance. There are many excellent fresh salsas found in supermarkets and natural food stores. Start by using 3/4 cup and add a bit more if necessary. The couscous will absorb some of the salsa as it stands.