Summer Couscous Salad
A bright, healthy side salad or main dish. Perfect for a sunny day.
Years ago, when my MIL was vegan, she made this simple couscous salad. She doesn't even remember making it, but I loved it and figured out how to make something like it. My kiddos love this salad, and we have it about once a week in the summer. It's perfect for summer because there's no oven needed.
We always serve this with the cucumbers on the side because the leftovers don't hold up as well with the cucumber added into the salad.
Add cheesy quesadillas and call it a meal.
Ingredients
Serves 4 people
- 3 T. extra version olive oil
- 2 T. lime juice
- 2 t. red wine vinegar
- 1 t. cumin powder
- 1 t. chili powder
- 1 c. prepared couscous (Israeli or regular)
- 1 red pepper, chopped
- 1 can corn
- 1 can black beans
- 1/4 c. cilantro, chopped
- 1/2 c. feta
- 1 cucumber, chopped
Dressing
Salad
Preparation
- Prepare couscous by brining 1 1/2 c. chicken broth to boil. Add 1 cup dry couscous and simmer, covered on Low for 8-10 minutes.
- Whisk all dressing ingredients in a large bowl.
- Chop veggies.
- Add cooked couscous, red pepper, corn, black beans, cilantro, and feta to the bowl.
- Mix and adjust seasoning as needed.
- Serve with chopped cucumber!