Confetti Couscous Salad

Bursting with color and flavor, this delightful side dish will take any entree up a notch. Suzanne Kesel

Confetti Couscous Salad

Average Rating: 4.384615

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

Ingredients

  • 1 cup reduced-sodium chicken broth
  • 1 cup uncooked couscous
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup frozen corn, thawed
  • 1 medium sweet red pepper, chopped
  • 6 green onions, chopped
  • 1/4 cup minced fresh cilantro

  • DRESSING:
  • 2 tablespoons plus 1 teaspoon olive oil
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pine nuts, optional

Instructions

  • 1. In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed.
  • 2. Fluff with a fork. Stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with pine nuts if desired.

Nutrition Facts

3/4 cup: 245 calories, 6g fat (1g saturated fat), 0 cholesterol, 335mg sodium, 41g carbohydrate (3g sugars, 5g fiber), 9g protein.