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.
Course Dinner
Cuisine American
Keyword couscous salad
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 147kcal
Ingredients
1cupof CouscousI used Near East Brand
1 ¼cupsof chicken broth
1Tablespoonof butter
1 15 - 16ouncecan of black beans
1sweet onion - chopped
3green onions - chopped
1red pepper - chopped
1green pepper - chopped
¼cupof fresh washed and chopped parsley
½cupof cherry tomatoes - chopped
1 14 - 16ouncecan of Southwest CornI used Del Monte
1 4.5ouncecan of chopped Green ChilesI used El Paso Brand
2Tablespoonsof Taco Sauce
1Tablespoonof Olive Oil
1Tablespoonof brown sugar
1Tablespoonof Chili powder
1Tablespoonof Cumin
1teaspoonof Coarse ground Garlic salt
1teaspoonof 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!
Notes
NOTE: I recommend using organic and non-gmo ingredients whenever possible.