Couscous Salad

This salad's portability and light taste make it a perfect accompaniment to grilled foods. Take it along to your next cookout or tailgate party.
  • 1 1/2 c. water
  • 1 c. uncooked couscous
  • 2 c. frozen corn, broccoli and red peppers -- drained and thawed
  • 1 can black beans -- rinsed and drained
  • 1/8 c. diced sweet onion
  • 1/3 c. olive oil
  • 1/3 c. lime juice
  • 1 clove garlic, minced
  • 1/4 tsp. cumin
  • 1/8 tsp. crushed red pepper

In a small saucepan, bring the water to a boil. Remove from the heat and stir in the couscous. Cover and let stand for 5 minutes. Uncover and cool completely -- if desired, store in the refrigerator.

Meanwhile, in a large bowl, combine thawed veggies, black beans and onion. Toss to combine. In a jar with a tight-fitting lid, combine remaining ingredients (olive oil through crushed red pepper). Shake well and pour over veggies. Add couscous and toss well to coat. Cover and refrigerate for at least one hour before serving.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour and 15 minutes
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