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Southwest Couscous Salad

Updated Apr 28, 2021Published Apr 26, 2017 By Julia 32 CommentsThis post may contain affiliate links.

Summary:
Full of delicious flavors and textures, this colorful Southwest Couscous Salad is perfect for summertime. It's a simple vegan recipe with only two steps — microwaving couscous and tossing all ingredients together — and is suitable for meal prep or parties.
southwest couscous salad served in bowl

Couscous Salad

4.9 from 12 votes
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Prep: 25 mins
Cook: 5 mins
Yield: 6 servings

INGREDIENTS

  • 15-ounce can black beans, drained
  • 15-ounce can corn, drained
  • 1 orange bell pepper, diced
  • 3 roma tomatoes, diced
  • 5 scallions, finely sliced
  • 1/2 teaspoon ground cayenne (Note 1)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon table salt
  • 2 tablespoons fresh lemon juice (Note 2)
  • 1/4 cup olive oil

For Cooking Couscous:

  • 1 cup couscous (Note 3)
  • 1 cup vegetable broth or water
  • 1/2 teaspoon table salt

INSTRUCTIONS

  • Cook Couscous (Note 4): Stir together couscous, vegetable broth, and salt in microwave-safe bowl. Microwave for 3 minutes and 30 seconds. Alternatively, cook couscous according to package instructions. Fluff cooked couscous with fork; set aside to cool a bit.
  • Combine Salad: Add all ingredients, including cooked couscous, to large mixing bowl. Stir all ingredients together until well-mixed. Serve (Note 5).

NUTRITION

Makes 6 Servings
Amount Per Serving:
Calories 350 (28% from fat)  
Total Fat 11g 17%
   Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 810mg 34%
Net Carb 41g  
Total Carb 54.5g 18%
   Dietary Fiber 13.5g 55%
   Sugars 7.5g  
Protein 12g  
Vitamin A 20% · Vitamin C 54% · Calcium 8% · Iron 15%

PHOTOS

southwest couscous salad served in bowl
fluffing cooked couscous in white bowl
southwest couscous salad ingredients in glass bowl
stirring ingredients for couscous salad
overhead view of southwest couscous salad

NOTES & TIPS

(1) Cayenne. Don’t worry about the inclusion of cayenne if you’re averse to spicy foods; it’s noticeable but barely there, and you won’t break a sweat.
(2) Lemon Juice. About 1 lemon, juiced.
(3) Couscous. I use whole durum wheat couscous by Trader Joe’s.
(4) Cooking Couscous. There are a number of ways you can cook couscous. You can cook it on stovetop in a saucepan by letting couscous sit in boiling water for about 5 minutes, or you can microwave for a few minutes. I typically opt for the latter method by microwaving with a pinch of salt and vegetable broth. Follow the recommended times on the package for your particular type of couscous. After cooking, fluff the couscous using a fork to prevent it from sticking together.
(5) Serving. If making ahead of time or if you have leftovers, cover and refrigerate for up to 3 days. Just prior to serving, stir it up a bit, possibly tossing with extra olive oil if the couscous looks like it’s sticking together. Enjoy this salad as a light lunch or dinner, or as a side dish to accompany mains like pan-seared swordfish or salmon. Generally, couscous can be used to replace the role of rice or pasta in most dishes.

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Filed Under: Per Serving: More Than 10g Net Carbs, Salads and Dressings Tagged With: bell pepper, black beans, cayenne, corn, couscous, garlic, lemon, olive oil, scallions, tomatoes, vegan

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Linda

I have made this twice now in the same month, this time for a potluck, and I LOVE IT!!! I’ve added about 1/3 cup of chopped cilantro (because I love the stuff) and I will make this over and over again this summer. It’s cool and yummy! Thanks so much!!

Vote Up2Vote Down  Reply
4 years ago
A Gossack

Loved this recipe. I used a can of rotel for the tomatoes and peppers, added mixed veggies in place of the corn, a dash of cumin and lime juice. Hubby says this is a keeper. Served with fresh rainbow trout.

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4 years ago
J Drake Portillo-Swails

This recipe went over super well! I needed to make up a vegan dish that could be enjoyed by all, and this exceeded all expectations. Making it again for my spouse’s office party right now! We use cilantro too!

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5 years ago
Drake

I made this for a get together (that is later today) and I doubled the recipe and added cilantro and used lime in place of lemon. It turned out great! Definitely adding this to my permanent recipe book.

Vote Up1Vote Down  Reply
5 years ago
Julia

Hi Drake! I’m happy to hear that you liked the dish 🙂 Cilantro sounds like a delicious addition here.

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5 years ago
Jennifer

Delicious. Inexpensive and easy. I added cumin and did slightly less olive oil. I used homemade beans so they only cost cents and diced up cherry tomatoes since I did not have a Roma. So fresh for a summer side dish.

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5 months ago
Jess

Can I swap vegetable broth with chicken broth?

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6 months ago
Julia

Yes, that should be fine.

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6 months ago
Busia

Really yummy! Made enough to share with my mom and niece

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10 months ago
randa

it was very tasty i liked all the flavors and pretty easy to put together

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1 year ago
edythe monroe

Do you think I could use blender chopped cauliflower instead of couscous? Just to reduce the carbs. Look delish.

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1 year ago
Julia

I think that could work, especially if they are chopped super fine. Do you like the taste of raw cauliflower? If not, you may want to microwave them briefly to soften them a bit, and drain/steam out any excess liquid before combining with the salad.

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1 year ago
Khethiwe

Hi. I don’t have fresh lemons. Can I use packaged lemon juice?

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3 years ago
Julia

That should be fine, Khethiwe.

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3 years ago
Rebecca

I don’t own a microwave, what should I do to replace that step?

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5 years ago
Julia

Most couscous packages come with instructions on how to cook them — you can follow that if they provide a method that doesn’t involve the microwave. Another method is to use a pot on the stovetop: for 1 cup couscous, boil 1.5 cups water and 1/2 teaspoon salt, add couscous to the boiling water, remove from heat and cover for about 5 minutes to cook.

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5 years ago
Mel

Have u tried this with roasted corn and roasting the bell peppers?

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5 years ago
Julia

I have not, but that sounds delicious!! Let me know if you try it!

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5 years ago
Mel

I’m planning on making it in two days I’ll for sure let you know!

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5 years ago
PAM

I just made this and can’t stop eating it! So good!

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5 years ago
Cathy

Made this for a shower I hosted. It was a hit! Recipe requested by several people. I will definitely be making it again.

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5 years ago
Mariea Noor

Hi Julia!
Nice recipe. It looks beautiful and tasty.
But my children don’t like cous cous. What else can be used instead of cous cous?

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5 years ago
Julia

Hi Marisa! You can try quinoa instead of couscous.

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5 years ago
Tracey

Just made this for lunch – delicious!

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5 years ago
Abby

Delicious recipe! I’ve made it several times in the past month and am making it again as we speak! Wouldn’t change a thing – it’s perfect as is. Thank you!

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5 years ago
Julia

Great, I’m glad that you like it so much!! 🙂

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5 years ago
Malebogo

I made this dish today, and it was beautiful! No need for meat, it is just complete as it is!

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6 years ago
Wendi Go

Would it be easy enough to substitute the cous cous with quinoa? I have several friends that are either gluten intolerant or celiac. Thank you for any info!

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6 years ago
Julia

Hi Wendi! Yes, quinoa would work great as a substitute.

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6 years ago
Vicki

Hi, how much couscous do you use? Thanks

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8 months ago
Julia

The amount of couscous is listed in the recipe above, in the Ingredients section

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8 months ago
sarah

This is CRAZY delicious!

Vote Up0Vote Down  Reply
6 years ago

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