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5 from 8 votes

Southwest Couscous Salad

This flavorful Southwest Couscous Salad is loaded with black beans, corn, tomatoes, cucumbers and bell peppers and tossed with a simple and tasty cilantro lime vinaigrette.
Course Salad, Side Dish
Cuisine American
Keyword Southwest Couscous Salad
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 6 servings
Calories 164kcal


For the Cilantro Lime Vinaigrette

  • 1/4 cup freshly squeezed lime juice
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1/4 cup olive oil
  • 2 tablespoons chopped cilantro

For The Couscous Salad

  • 1 box Near East®Couscous Roasted Garlic & Olive Oil
  • 1 1/4 cup vegetable or chicken broth
  • 2 tablespoons olive oil
  • 1 cup corn kernels see notes
  • 1 small red bell pepper, diced
  • 1 (15-ounces) can black beans, rinsed and drained
  • 1 cup diced cucumbers
  • 1 cup cherry or grape tomatoes. halved or quartered


  • 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.
  • In a small bowl, whisk together the lime juice, garlic, honey, cumin, salt, black pepper, olive oil and cilantro until well combined. (see notes)
  • Combine the couscous, corn, bell peppers, black beans, cucumbers and tomatoes in a large bowl.
  • Pour the vinaigrette over the couscous salad and stir to combine. Serve.


  • 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.


Calories: 164kcal | Carbohydrates: 10g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 542mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 884IU | Vitamin C: 35mg | Calcium: 6mg | Iron: 1mg