Southwest Couscous Salad Recipe
Looking for a great tasting Couscous Salad recipe? This recipe is easy to make and will make you a fan of Couscous Salad forever.
Many people think they don’t like Couscous Salad. I think most of those people have just never had a GOOD Couscous Salad. With this recipe, even people who have never really liked couscous will love it.
What to Serve with Couscous Salad
I love Couscous Salad. It makes a great side dish. If you are tired of rice and want something besides noodles, you should give Couscous a try. To make a full meal, try serving it with:
- Instant Pot Shawarma Chicken
- Crockpot Shredded Chicken
- Grilled Honey Chicken
- Instant Pot Pressure Cooker Pulled Pork Recipe
- Instant Pot Taco Soup
Variations to Couscous Salad
If you want to make this Couscous Salad even better try these toppings:
- Crumbled bacon
- Chopped tomatoes
- Chopped green onion
- Shredded cheese
- Any of your favorite toppings.
This salad is really a fabulous take on a dish that mixes some great Tex-Mex flavors with a little Mediterranean Couscous and gives a great alternative to the same old pasta salad. It’s really simple to make, comes together quickly, and you end up with a wonderful dish. This is not only great for your own table, but it’s a welcome dish at parties and family get-together’s.
Ingredients for Couscous Salad
- Couscous
- chicken broth
- butter
- black beans
- sweet onion
- green onions
- red pepper
- green pepper
- fresh washed and chopped parsley
- cherry tomatoes
- Southwest Corn
- Green Chiles
- Taco Sauce
- Olive Oil
- Brown sugar
- Chili powder
- Cumin
- Coarse ground Garlic salt
- Seasoned Pepper
How to Make Couscous
In a medium saucepan, add the chicken broth and butter, and bring to a boil, stir in the Couscous, and Remove pan from heat, and let sit for 5 minutes. Remove lid and fluff with a fork, breaking up any chunks of couscous. I left the couscous sitting in the pan while I prepared the vegetables, and then fluffed with a fork.
In a colander or strainer, drain and rinse the black beans, and set aside. In a large bowl, add the chopped sweet onion, chopped red and green peppers, chopped parsley, tomatoes, and green onions. Drain the Corn, and add the corn to the bowl. Add the Green Chiles, and black beans to the bowl, and stir to blend. In a separate small bowl, mix the taco sauce, olive oil, brown sugar, chili powder, cumin, garlic salt, and seasoned pepper; whisk all ingredients to blend well, and pour over vegetables, and mix well to make sure vegetables are coated in the sauce. Add the couscous to the vegetables, and stir well to blend the salad together.
Cover and chill in the refrigerator for an hour, and serve. Enjoy!
SOUTHWESTERN COUSCOUS SALAD
Ingredients
- 1 cup of Couscous I used Near East Brand
- 1 ¼ cups of chicken broth
- 1 Tablespoon of butter
- 1 15 – 16 ounce can of black beans
- 1 sweet onion – chopped
- 3 green onions – chopped
- 1 red pepper – chopped
- 1 green pepper – chopped
- ¼ cup of fresh washed and chopped parsley
- ½ cup of cherry tomatoes – chopped
- 1 14 – 16 ounce can of Southwest Corn I used Del Monte
- 1 4.5 ounce can of chopped Green Chiles I used El Paso Brand
- 2 Tablespoons of Taco Sauce
- 1 Tablespoon of Olive Oil
- 1 Tablespoon of brown sugar
- 1 Tablespoon of Chili powder
- 1 Tablespoon of Cumin
- 1 teaspoon of Coarse ground Garlic salt
- 1 teaspoon of Seasoned Pepper
Instructions
- In a medium saucepan, add the chicken broth and butter, and bring to a boil, stir in the Couscous, and Remove pan from heat, and let sit for 5 minutes. Remove lid and fluff with a fork, breaking up any chunks of couscous. I left the couscous sitting in the pan while I prepared the vegetables, and then fluffed with a fork.
- In a colander, or strainer, drain and rinse the black beans, and set aside. In a large bowl, add the chopped sweet onion, chopped red and green peppers, chopped parsley, tomatoes, and green onions. Drain the Corn, and add the corn to the bowl. Add the Green Chiles, and black beans to the bowl, and stir to blend. In a separate small bowl, mix the taco sauce, olive oil, brown sugar, chili powder, cumin, garlic salt and seasoned pepper; whisk all ingredients to blend well, and pour over vegetables, and mix well to make sure vegetables are coated in the sauce. Add the couscous to the vegetables, and stir well to blend the salad together. Cover and chill in the refrigerator for an hour, and serve. Enjoy!
