Southwest Couscous Salad
Garlic & Olive Oil
  1. For the Cilantro Lime Vinaigrette
  2. 1/4 cup freshly squeezed lime juice
  3. 1 garlic clove, minced
  4. 1 teaspoon honey
  5. 1/2 teaspoon ground cumin
  6. 3/4 teaspoon salt (or to taste)
  7. 1/4 teaspoon ground black pepper (or to taste)
  8. 1/4 cup olive oil
  9. 2 tablespoons chopped cilantro
  11. For The Couscous Salad
  12. 1 box Near East®Couscous Roasted Garlic & Olive Oil
  13. 1 1/4 cup vegetable or chicken broth
  14. 2 tablespoons olive oil
  15. 1 cup corn kernels see notes
  16. 1 small red bell pepper, diced
  17. 1 (15-ounces) can black beans, rinsed and drained
  18. 1 cup diced cucumbers
  19. 1 cup cherry or grape tomatoes. halved or quartered
Preparation Instructions
  1. In a medium saucepan, combine the broth, olive oil and the contents of Near East Couscous Roasted Garlic & Olive spice sack. Bring to a boil and stir in the couscous. Cover, remove from the stove and let it sit for 5 minutes. After this time, simply fluff the couscous with a fork and allow to cool.
  2. In a small bowl, whisk together the lime juice, garlic, honey, cumin, salt, black pepper, olive oil and cilantro until well combined. (see notes)
  3. Combine the couscous, corn, bell peppers, black beans, cucumbers and tomatoes in a large bowl.
  4. Pour the vinaigrette over the couscous salad and stir to combine. Serve.
12 minutes
8 minutes
Cooking Notes
  • You can use cooked fresh corn kernels, frozen corn (thawed) or canned corn (drained). Roasted canned corn can be used as well.
  • You can place all the vinaigrette ingredients in a jar and shake well to combine.
  • Couscous Salad can be served immediately but tastes even better if you let it sit for 15 to 30 minutes to allow the flavors to meld together.
  • This salad can be made ahead and stored in the refrigerator in a sealed container for 2 – 3 days.