This couscous salad recipe is great for a buffet with interesting textures and Southwest flavors combined into one delicious dish Leftovers store well refrigerated for several days
Prep Time
5 mins
Dificult
Medium
Servings
40 mins
Ingredients
Instructions
Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous
cover the pot
and remove from heat. Let stand for 5 minutes.
Whisk together olive oil
lime juice
vinegar
and cumin in a large bowl. Add beans
green onions
red bell pepper
corn
and cilantro; toss to coat.
Fluff couscous well
breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.