Couscous Salad

March 14th, 2010

I enjoy cooking and like to think that I do a reasonably decent job of. I mostly follow recipes and like to try new things so I don’t really have very many standbys that I consider “my specialities.” One exception to this is my black bean couscous salad. I discovered this wonderful combination of ingredients while in seminary and have made it many times since. It’s the perfect dish to bring to a summer picnic/potluck since it’s vegetarian and I think it actually tastes best a room temperature.

Start with a cup of cooked couscous (cook it in 1 1/4 cups chicken broth) and a can of black beans (well rinsed). Then add frozen or fresh sweet corn, diced bell peppers (whatever color makes you happy), green onions, and fresh cilantro. Lots of fresh cilantro. You can add other vegetables if you like — it’s a flexible recipe — but those do it for me.

The dressing is easy. Equal parts lime juice and olive oil — you’ll want at least 1/4 cup of each — a half teaspoon of cumin and a healthy splash of red wine vinegar.

That’s it! Just mix and enjoy. If you’re making the salad up ahead of time, wait to dress it until you serve it because otherwise the dressing soaks in and disappears.

Here’s the recipe, sans commentary:

1 cup cooked couscous
1 can black beans, rinsed
1 cup frozen sweet corn
1 chopped bell pepper
8 green onions
1/3 cup fresh cilantro

1/4 cup olive oil
1/4 cup lime juice
1.5 tsp red wine vinegar
1/2 tsp cumin

Mix it all together!

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