Southwest Couscous Salad
By Mary McDougall
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.
Serves: 6-8
Prep Time: 15 min
Cook Time: 10 min
Ingredients
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
Directions
1
Bring the water to a boil in a medium pan. Add the couscous, stir, turn off heat, cover and let rest for 10 minutes.
2
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.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.