South Western Couscous Salad

For Day 3 of BM# 17, I made this very quick and easy South Western Salad with couscous. I think any grain can be used instead of couscous and the salad would taste equally delicious. Using couscous cuts down the cooking time considerably. Recipe is from Whole Foods website.

South Western Couscous Salad

This is a very colorful and healthy salad. Ingredients can be easily substituted with what you have on hand. A perfect dish for summer BBQs and the leftovers taste great chilled the next day for quick lunch.

South Western Couscous Salad
For Day 3 of BM# 17, I made this very quick and easy South Western Salad with couscous. I think any grain can be used instead of couscous and the salad would taste equally delicious. Using couscous cuts down the cooking time considerably. Recipe is from Whole Foods website. This is a very colorful a...

South Western Couscous Salad

Summary

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  • Coursesalad
  • Cuisinetex mex
  • Yield4 servings 4 serving
  • Cooking Time10 minutesPT0H10M
  • Preparation Time30 minutesPT0H30M
  • Total Time40 minutesPT0H40M

Ingredients

Whole-wheat couscous
1 cup
Zucchini - small, finely diced
1
Red pepper - small, finely chopped
1
Corn - fresh or frozen kernels (defrost if using frozen corn)
1 cup
Cilantro - finely chopped
3tbsps
Tomato - small, chopped
2
Avocado (pitted, scooped and chopped - optional)
1
Lime juice - freshly squeezed
3tbsps
Ancho chili powder (or to taste) -- use any other chili powder
1/2 tsp
Olive oil
1tbsp
Salt & Pepper
to taste

Steps

  1. Bring 1.5 cups of water to a boil in a medium sauce pan. Add the couscous, mix well and turn off the heat. Cover the pot and set aside for 10 minutes, so the couscous has a chance to absorb the water and get tender.
  2. In the meantime, chop all the veggies and toss all the ingredients in a large bowl. If using avocado, add it right before serving.
  3. Finally add the cooked couscous and gently toss to combine. Serve at room temperature or chilled.
South Western Couscous Salad

Lets check out what my fellow marathoners have cooked up for Day 3 of BM# 17.

South Western Couscous Salad
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