delicious. This summertime couscous salad from blogger covers all the bases for the perfect meal or snack. Not only is this chilled salad quick and easy to prepare, but it also turns up the volume on southwestern flavor with zesty lime, fresh cilantro, and spicy cumin. The innovative use of hearty Israeli couscous as the base of this recipe also creates an unexpected twist! Black beans pack a nutritious protein punch, and a variety of seasonal, colorful vegetables brighten up the dish. Simultaneously both hearty and light, this versatile couscous salad is the perfect summer dish to serve alongside a meal or the next day as a flavorful and satisfying lunch or snack! Ingredients:
1 cup Pearl (aka Israeli) Couscous cooked according to package instructions, then rinsed with cold water1 -15 ounce can black beans, drained and rinsed1 cup diced fresh tomatoes1 cup diced red bell pepper1 cup fresh corn kernels1 cup toasted pumpkin seeds (pepitas)½ cup chopped green onion¼ cup chopped fresh cilantro leaves¼ cup fresh lime juice1 tablespoon red wine vinegar½ teaspoon ground cumin½ teaspoon ground coriander
What to do:
Place couscous and the remaining ingredients into a large bowl and toss to combine.Serve either cold or at room temperature.
