Southwest Couscous Salad

Workout Recovery Drink Reading Southwest Couscous Salad 1 minute Next Burmese Zucchini and Peas

By Hallelujah DietOct 11, 2014

Ingredients

2 cups whole wheat couscous (one 12 oz. box)
One can black beans, drained
Raw kernels from 1 large ear of corn or one can whole kernel corn, drained
¾ to 1 bunch cilantro chopped (depending on how much you want)
3 to 4 whole green onions, chopped
1 tomato, chopped fine
1 bell pepper, chopped (any color)
3 cups vegetable broth or water (broth makes a richer flavor than water)
3 to 4 Tbsp extra virgin olive oil
2 Tbsp lime juice
1 Tbsp red wine or apple cider vinegar
1 to 2 Tbsp cumin (depending on how much you like)
Salt to taste
1 to 2 Tbsp chili powder
Dash of garlic

Directions

1. Bring 3 cups water or broth to a boil.
2. Add couscous and stir. Cover and simmer for 2 minutes.
3. When all liquid is absorbed, remove from stove top and fluff. If using boxed couscous, follow directions on box, if different.
4. Mix remaining salad ingredients together in large bowl. Add couscous.
5. In small bowl, whisk together dressing ingredients. Taste to adjust ingredients to desired flavor.
6. Pour dressing into salad.
7. Mix well and chill for 3 to 4 hours before serving.