Best southwest couscous salad

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 and has a estival southwesterly ambience Best southwest couscous salad


  • 15 ounce can black beans drained
  • 15 ounce can corn drained
  • 1 orange bell pepper diced
  • 3 roma tomatoes diced
  • 5 scallions finely sliced
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice about 1 lemon, juiced
  • 1/4 cup olive oil

For cooking couscous:

  • 1 cup couscous
  • 1/2 teaspoon salt
  • 1 cup vegetable broth or water


  1. Cooking couscous: Combine all couscous ingredients in a microwave-safe bowl and stir. Microwave for 3 1/2 minutes. Alternately, you can cook couscous according to package directions. Fluff with a fork and set aside to cool.
  2. Mix everything together: Combine all of the ingredients, including the cooked couscous, in a large mixing bowl. Mix well and refrigerate until ready to serve.

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