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.
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.
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.