This Cowboy Caviar Couscous Salad is loaded with tender pearl couscous and a vibrant combination of diced vegetables and beans that’s tossed in a garlicky-lemon vinaigrette. It’s a quick and easy satisfying salad perfect for any get-together, and also great as a family dinner side.
Cowboy Caviar Pasta Salad Recipe
If you’ve made our Cowboy Caviar Dip, then you’re already familiar with how unbelievably delicious it is, bursting with different flavors and textures that always leaves you wanting more. This recipe is a twist on that using similar ingredients and added large pearl couscous, turning it into a hearty salad, side, or relish to any protein.
It’s so easy to make and perfect for potlucks. We also love it for a light family dinner.
Why You’ll Love This Cowboy Couscous Salad
- Hearty and satisfying. Even though this salad is light, the vegetables, beans, tiny pasta, and flavorful vinaigrette make it a filling dish.
- Quick and simple. Draining a couple canned goods, chopping veggies, cooking up the couscous and then tossing it with a simple dressing is all you need to do for this salad.
- Easy on the eyes. It’s busting with color from so many different veggies and couscous.
- Perfect for get-togethers. It’s easy to assemble, great to prep ahead of time, and transports well, making it a nice option for parties and potlucks.
Ingredients Needed
Here is what you’ll need to make this couscous salad recipe:
(Scroll down to the recipe card below for details and measurements.)
- Couscous – Big pearl couscous, also known as Israeli couscous.
- Canned goods – Black beans and corn, drained and rinsed.
- Vegetables – Diced red onion, celery, red bell pepper, scallions, finely diced jalapeño, and halved cherry tomatoes.
- Vinaigrette – Vegetable oil (or olive oil), apple cider vinegar, lemon juice, garlic, chili powder, water, salt, and pepper.
How to Make Cowboy Caviar Couscous Salad
With a little chopping, cooking the couscous, and making the vinaigrette, this salad comes together easily.
(Scroll down to the recipe card below for details and measurements.)
- Cook the couscous. Add couscous to salted boiling water and cook al dente according to package directions. Drain and rinse under cold water.
- Make the dressing. In a measuring cup with a spout (or mixing bowl), whisk together the vegetable oil, lemon juice, apple cider vinegar, garlic, salt, pepper, and chili powder.
- Combine ingredients. Add the cooked and cooled couscous, red bell pepper, jalapeno, red onion, celery, scallions, cherry tomatoes, black beans, and corn to a large mixing bowl. Pour the dressing over the top and gently toss to coat.
- Serve. Enjoy as a salad, side dish, relish, or dip with tortilla chips.
Tips and Variations
This Cowboy Caviar Couscous Salad recipe is pretty forgiving if you want to make some changes to suit your taste.
- Replace the couscous. A lot of people think couscous is a grain, but it’s actually pasta and you can replace it with another tiny pasta like orzo.
- Add some heat. Include the jalapeno seeds or add in some cayenne pepper or red pepper flakes if you want it spicier.
- Add in avocado. Creamy ripe cubes of avocado is a nice addition to this salad. Wait to add them right before serving.
- Love cheese? Crumbled feta cheese would work well with the other ingredients.
- Save time. Consider dicing the vegetables and making the dressing in advance. Then just assemble the salad about 30 minutes before you need to serve it.
Serving Suggestions
We love this pasta salad paired with our favorites off the grill in the summer, but it’s a wonderful year-round side and always top of mind when I’m hosting a brunch. It pairs well with Baked Chicken Breast, Turkey Burgers, and Grilled Eggplant. Or some Mexican favorites like Chile Relleno Casserole or Baja Steak Tacos.
Proper Storage
- Make ahead. Cowboy Caviar Couscous Salad can be made in advance by prepping all the ingredients and the dressing separately. Make the vinaigrette, reserving a couple tablespoons to toss with the cooked couscous. Dice up all the veggies, and drain and rinse the black beans and corn. Store in separate containers. About 30 minutes before serving, toss everything together.
- Leftovers. This salad is best enjoyed the day it’s assembled, but any leftovers can be stored in an airtight container in the refrigerator. It will last for 3 days. Give it a gentle stir before serving again. I do not recommend freezing – the pasta will become mushy once thawed and the dressing will separate and lose its flavor.
More Pasta Salads To Try
- Macaroni Salad
- Lemon Orzo Salad
- Chicken Broccoli Pasta Salad
- Greek Pasta Salad
- Italian Chopped Salad
- Chicken Caesar Pasta Salad
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Cowboy Caviar Couscous Salad
Ingredients
- 3/4 cup dry big pearl (Israel) couscous
- 1/3 cup vegetable oil (or olive oil)
- 2 lemons , juiced (about 2 tablespoons)
- 2 tablespoons apple cider vinegar
- 1 clove garlic , minced
- 1 teaspoon chili powder
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1 red bell pepper , seeds and ribs removed, finely diced
- 1 small jalapeno pepper , seeded, finely diced
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 4 scallions , diced
- 1 cup halved cherry tomatoes
- 15 ounce can black beans , drained and rinsed
- 15 ounce can corn kernels , drained and rinsed
Instructions
- Add couscous to salted boiling water and cook al dente according to package directions. Drain and rinse under cold water.
- In a measuring cup with a spout (or mixing bowl), whisk together the vegetable oil, lemon juice, apple cider vinegar, garlic, salt, pepper, and chili powder.
- Add the cooked and cooled couscous, red bell pepper, jalapeno, red onion, celery, scallions, cherry tomatoes, black beans, and corn to a large mixing bowl. Pour the dressing over the top and gently toss to coat.
- Serve as a salad, side dish, relish, or dip with tortilla chips.
Made for Labor Day gathering – everyone loved it! I added avocado.