<< Back

Festive Cilantro Couscous Salad

Prepare 1 c. couscous soaking in 1 c. boiling water, then cool to room temperature. Toss couscous with 2 c. cooked black or kidney beans, 2 c. corn kernels (lightly steamed), 1 diced large carrot, 1 finely chopped bell pepper (any color), ½ c. chopped green onions, 1 minced hot pepper, ¼ c. chopped cilantro, ¼ c. chopped parsley, ¼ c. chopped basil. Wisk together 6 tbs. Olive oil, 4-6 tbs. lime juice, 3 cloves minced or pressed garlic, ¾ tsp. ground cumin, ¾ tsp salt, and ground pepper to taste. Drizzle over salad and toss well. Refrigerate for several hours and re-toss before serving. This is great with a few chips.
This entry is related to the following products. Click on any of them for more information.
Pepper: Bell or Sweet, Corn, Carrot, Basil, Cilantro/Coriander, Parsley, Scallions (Green Onion),
Search recipes